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Review
. 2023 Jun;60(6):1656-1665.
doi: 10.1007/s13197-022-05403-6. Epub 2022 Apr 12.

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

Masoumeh Arab  1 , Mojtaba Yousefi  2 , Elham Khanniri  3 , Masoumeh Azari  3 , Vahid Ghasemzadeh-Mohammadi  4 , Neda Mollakhalili-Meybodi  1
Affiliations
Review

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

Masoumeh Arab et al. J Food Sci Technol. 2023 Jun.

Abstract

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.

Keywords: Stabilizer; Starter culture; Syneresis; Water holding capacity; Whey separation; Yogurt.

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Conflict of interest statement

Conflict of interestThe authors declare that there is no conflict of interest.

Figures

Fig. 1
Fig. 1
Main influensive factors on yogurt syneresis
Fig. 2
Fig. 2
Health benefits of exopolysaccharides(EPSs)
See this image and copyright information in PMC

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