Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manu-facture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI Food Association (IFA)
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf |
| _version_ | 1796979773326491648 |
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| author | Mahmud Ab Rashid, Nor Khaizura Flint, Steve Mccarthy, O. J. Palmer, Jon Golding, Matt Jaworska, A. |
| author_facet | Mahmud Ab Rashid, Nor Khaizura Flint, Steve Mccarthy, O. J. Palmer, Jon Golding, Matt Jaworska, A. |
| author_sort | Mahmud Ab Rashid, Nor Khaizura |
| collection | UPM |
| description | The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manu-facture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was re-viewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology ap-proach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food. |
| first_indexed | 2024-03-06T10:13:50Z |
| format | Article |
| id | upm.eprints-74873 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:13:50Z |
| publishDate | 2018 |
| publisher | ISEKI Food Association (IFA) |
| record_format | dspace |
| spelling | upm.eprints-748732020-10-17T20:12:03Z http://psasir.upm.edu.my/id/eprint/74873/ Made-in-transit in yoghurt processing: a review of basic concepts and technological implications Mahmud Ab Rashid, Nor Khaizura Flint, Steve Mccarthy, O. J. Palmer, Jon Golding, Matt Jaworska, A. The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manu-facture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was re-viewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology ap-proach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food. ISEKI Food Association (IFA) 2018-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf Mahmud Ab Rashid, Nor Khaizura and Flint, Steve and Mccarthy, O. J. and Palmer, Jon and Golding, Matt and Jaworska, A. (2018) Made-in-transit in yoghurt processing: a review of basic concepts and technological implications. International Journal of Food Studies, 7 (2). 117 - 135. ISSN 2182-1054 https://www.semanticscholar.org/paper/%E2%80%98Made-in-transit%E2%80%99-yoghurt-processing%3A-a-review-of-Nor-Khaizura-Flint/9b943d9f6c89b9b8f5776675c12da9863c4d5d93 10.7455/ijfs/7.2.2018.a10 |
| spellingShingle | Mahmud Ab Rashid, Nor Khaizura Flint, Steve Mccarthy, O. J. Palmer, Jon Golding, Matt Jaworska, A. Made-in-transit in yoghurt processing: a review of basic concepts and technological implications |
| title | Made-in-transit in yoghurt processing: a review of basic concepts and technological implications |
| title_full | Made-in-transit in yoghurt processing: a review of basic concepts and technological implications |
| title_fullStr | Made-in-transit in yoghurt processing: a review of basic concepts and technological implications |
| title_full_unstemmed | Made-in-transit in yoghurt processing: a review of basic concepts and technological implications |
| title_short | Made-in-transit in yoghurt processing: a review of basic concepts and technological implications |
| title_sort | made in transit in yoghurt processing a review of basic concepts and technological implications |
| url | http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf |
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