A comprehensive review on yogurt syneresis: effect of processing conditions and added additives

• Published in: Journal of food science and technology Vol. 60; no. 6; pp. 1656 - 1665
• Main Authors: Arab, Masoumeh, Yousefi, Mojtaba, Khanniri, Elham, Azari, Masoumeh, Ghasemzadeh-Mohammadi, Vahid, Mollakhalili-Meybodi, Neda
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.06.2023; Springer Nature B.V
• Subjects: Additives; Casein; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooling; Dairy products; Fermentation; Food Science; Gelatin; Heat treatment; Heat treatments; Homogenization; Inoculation; Milk; Nutrition; Optimization; Polysaccharides; Proteins; Review Article; Saccharides; Sensory properties; Starter cultures; Syneresis; Texture; Whey protein; Yogurt; Starter culture; Yogurt; Whey separation; Stabilizer; Water holding capacity; Syneresis
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-022-05403-6

Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85 °C/30 min and 95 °C/5 min), homogenization (single or dual-stage), incubation temperature (around 40 °C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.