Abstract
The aim of this study was to describe the current use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products. The modern production of yoghurt is performed by means of controlled processes and the careful selection of ingredients in addition to bovine milk: milk powder, sugar, fruit and bacterial starter cultures, flavourings, colour agents, emulsifiers, and stabilisers. These substances are grouped under the name of food additives. The use of certain additives, especially sweeteners, dyes and thickening agents, has been discussed here with relation to peculiar yoghurt categories which can represent the current situation of the whole market in terms of global sales and consumers’ preferences.
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Abbreviations
- Lab:
-
Lactose-fermenting bacteria
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Laganà, P. et al. (2017). Food Additives and Effects on the Microbial Ecology in Yoghurts. In: Chemistry and Hygiene of Food Additives. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-57042-6_3
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DOI: https://doi.org/10.1007/978-3-319-57042-6_3
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