Relevant bibliographies by topics / Yoghurt packaging

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Yoghurt packaging'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Yoghurt packaging"

1

Eker, Bülent, and Ayşegül Akdogan Eker. "Developing Packaging by Using Smart Material which Helps to Realize Spoilage in Yoghurt." Key Engineering Materials 471-472 (February 2011): 185–90. http://dx.doi.org/10.4028/www.scientific.net/kem.471-472.185.

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The important effect of yoghurt on people's health caused increasing of many technological works and researches not only in our country but also all over the world.The environment in which yoghurt kept, may cause many sort of germs and contamination paths by the effects of some factors which are fairly similar to its own structure. These factors change the shelf-life of yoghurt and finally cause spoilage in yoghurt. In this context, it is known that the scientific works in this area which are aiming to minimize this spoilage effect, focus on the yogurt structure and packaging of yoghurt. The aim of this paper is to improve a smart polymer material which interacts with serum and changes color of the package by considering serum occurring within the shelf-life of yoghurt. PP based material will be used with the biological agencies like “kaoline” and “talc” and implemented mainly or superficial, the color change will be arised if the serum's PH increases. In practice, everyone can see the color changes with the window which will be placed on the label and the window will include the cautions according to the color levels.
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Tomić Maksan, Marina. "Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia." Mljekarstvo 72, no. 1 (December 23, 2021): 43–53. http://dx.doi.org/10.15567/mljekarstvo.2022.0105.

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The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group. The aim of this study was to determine consumer behaviour in the purchase and consumption of organic yoghurt, attitudes concerning organic yoghurt, and motives for organic yoghurt purchase. An online survey was conducted among organic yoghurt buyers. More than a third of respondents buy and consume organic yoghurt two to three times a month. Respondents buy most often organic yoghurt made from cow’s milk, in plastic packaging, in supermarkets and specialty stores. The most important motives for buying organic yoghurt are health, nutritional value, and food safety. Respondents have positive attitudes about organic yoghurt. The results of this research are useful for organic food producers (especially organic yoghurt producers) in planning and improving production, and also for food marketing experts in designing and implementing promotional activities.
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Amar, Abu, Muhami Muhami, Iyus Hendrawan, and Edward S. Tampubolon. "INKUBATOR PRODUKSI YOGHURT SKALA RUMAH TANGGA UNTUK PERBAIKAN PROSES PRODUKSI DI KABUPATEN KUNINGAN." MITRA: Jurnal Pemberdayaan Masyarakat 2, no. 2 (November 1, 2018): 80–91. http://dx.doi.org/10.25170/mitra.v2i2.102.

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The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.
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Aggarwal, Ankit, and Horst-Christian Langowski. "Packaging Functions and Their Role in Technical Development of Food Packaging Systems: Functional Equivalence in Yoghurt Packaging." Procedia CIRP 90 (2020): 405–10. http://dx.doi.org/10.1016/j.procir.2020.01.063.

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Sözeri Atik, Didem, and Fatma Çoşkun. "Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (November 1, 2021): 1840–48. http://dx.doi.org/10.24925/turjaf.v9i10.1840-1848.4337.

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Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21st days of storage. After ten hours of fermentation, the lowest pH was observed in samples with apple puree. It has been determined that syneresis increases with increasing concentrations of fruit purees. The water holding capacity was less in yoghurts containing fruit puree compared to control yoghurt and in 20% fruit puree compared to yoghurts containing 10% fruit puree. The number of L. bulgaricus generally increased in all samples during storage. It was determined that the number of S. thermophilus in control sample was higher than other samples during storage. The number of L. paracasei and Bifidobacterium spp. decreased during storage. While the control sample remained probiotic until the 14th day of storage, other samples lost its probiotic properties before the 7th day of storage. Considering that the number of probiotic microorganisms in a probiotic product should be at least 106-107 CFU/g according to FAO, it has been decided that the most suitable fruits for probiotic yogurt with fruit puree are peach and apple, respectively. Considering the structural features, it is more appropriate to use 10% fruit puree, and considering the probiotic feature, it is more appropriate to use 20% fruit puree. Choosing the appropriate packaging and fixing suitable storage conditions will help probiotic microorganisms to preserve their vitality for a long time.
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Walker, Karen Z., Julie Woods, Jamie Ross, and Rachel Hechtman. "Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?" Public Health Nutrition 13, no. 7 (December 22, 2009): 1036–41. http://dx.doi.org/10.1017/s1368980009992965.

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AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while protein decreased (allP< 0·05). The proportion of ‘full-fat’ products rose from 36 % to 46 %. Because of the addition of sugar, most ‘reduced-fat’ yoghurts had energy content similar to many ‘full-fat’ yoghurts. Overall, the proportion of yoghurts and dairy desserts that were ‘less healthy’ (i.e. displaying one or more ‘red traffic lights’ for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1–2 % could be deemed ‘healthy’ by the most stringent criterion (displaying four ‘green traffic lights’), while 21 % (2005) or 28 % (2008) were ‘healthy’ by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.ConclusionsThe deterioration in nutrient quality of yoghurts needs to be redressed.
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Piqueras-Fiszman, Betina, and Charles Spence. "The influence of the feel of the container on the perception of food within." Seeing and Perceiving 25 (2012): 66. http://dx.doi.org/10.1163/187847612x646875.

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Most of the published research on the perception of food and drink has focused on what happens in-mouth during consumption. It is, however, important to note that people’s judgments are also profoundly influenced by other sensory cues, such as haptic input, be it their direct (oral-somatosensory) contact with the food itself, or their indirect contact with the product packaging, plateware, or cutlery as well. A series of experiments are reported which together demonstrate that people also evaluate the sensory characteristics, and even the quality and estimated price, of foods and beverages based on attributes, such as the weight or the texture, of the items we utilize during consumption (be it the cutlery, the tableware, or the product packaging). For instance, yoghurt samples were rated as being significantly more dense and more satiating when consumed from a heavy bowl than when exactly the same yoghurt was consumed from an identical bowl that was somewhat lighter. In another study, the texture of a yoghurt pot was shown to influence participants’ ratings of certain of the textural attributes of foods. We have also investigated the effect of the weight of the cutlery. These results suggest that the haptic cues associated with the consumption of food and drink can also influence our in-mouth perception of their textural properties. Given that the participants did not touch the food directly with their hands, the phenomenon observed might reflect an example of ‘sensation transference’ between what participants feel in their hands and what they perceive in their mouths.
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Hidanah, Sri, Emy Koestanti Sabdoningrum, and Anam Al-Arif. "PELATIHAN SUSU PASTEURISASI, YOGHURT DAN CARA PENGEMASANNYA DALAM PENINGKATKAN PENDAPATAN PANTI ASUHAN HIMATUN AYAT." Jurnal Layanan Masyarakat (Journal of Public Services) 5, no. 2 (November 24, 2021): 382. http://dx.doi.org/10.20473/jlm.v5i2.2021.382-389.

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AbstractHimmatun Ayat was an orphanage located on Jalan Dukuh Kupang, Surabaya, East Java which aimed to build public awareness of orphans, poor people, and neglected children in achieving their goals for a better future. The problems faced by the Himmatun Ayat orphanage during the COVID-19 pandemic were the decline in turnover and market saturation for their products. The solution was to evoke entrepreneurship development during the pandemic with innovation and technology by providing training on the manufacture of various flavors pasteurized milk, yogurt, and packaging methods to increase the economic value of the product so it could increase the income of the Himmatun Ayat Orphanage. The implementation of this activity was carried out by three methods: 1. Counseling, 2. Training, and 3. Monitoring and evaluation. The result obtained from this community service was all participants displayed the results of pasteurized milk and yogurt products as well as good packaging according to what was conveyed. The successful application of technology through community service could increase the income and welfare of the Himmatun Ayat Orphanage.Keywords: pasteurized milk, yogurt, packaging, orphanage, community service. AbstrakHimmatun Ayat merupakan lembaga panti asuhan yang di Jalan Dukuh Kupang, Surabaya, Jawa Timur yang bertujuan membangun kepedulian masyarakat kepada anak-anak yatim, kaum dhuafa dan anak terlantar dalam meraih cita-cita menuju masa depan yang lebih baik. Permasalahan yang dihadapi panti asuhan Himmatun Ayat saat pandemi COVID-19 ini adalah penurunan omset dan kejenuhan pasar terhadap produk mereka. Solusinya membangkitkan pengembangan kewirausahaan di masa pandemi dengan inovasi dan teknologi dilakukan dengan memberikan pelatihan pembuatan produk susu pasteurisasi aneka rasa, yoghurt dan cara pengemasannya untuk menambah nilai ekonomis produk sehingga meningkatkan pendapatan Panti Asuhan Himmatun Ayat. Pelaksanaan kegiatan ini dilaksanakan dengan tiga metode: 1) Penyuluhan, 2) Pelatihan, dan 3) Monitoringdan evaluasi. Hasil yang didapat dari pengabdian masyarakat ini semua peserta menampilkan hasil produk susu pasteurisasi dan yoghurt serta kemasan yang bagus sesuai dengan yang disampaikan. Keberhasilan pengaplikasian teknologi melalui pengabdian masyarakat ini dapat meningkatkan pendapatan dan kesejahteraan Panti Asuhan Himmatun Ayat.Kata kunci: susu pasteurisasi, yoghurt, pengemasan, panti asuhan, pengabdian masyarakat.
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Miller, Craig W., Minh H. Nguyen, Michael Rooney, and Kaila Kailasapathy. "The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt." Packaging Technology and Science 15, no. 3 (2002): 133–38. http://dx.doi.org/10.1002/pts.578.

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Theben, Alexandra, Melissa Gerards, and Frans Folkvord. "The Effect of Packaging Color and Health Claims on Product Attitude and Buying Intention." International Journal of Environmental Research and Public Health 17, no. 6 (March 18, 2020): 1991. http://dx.doi.org/10.3390/ijerph17061991.

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Packaging design is an important factor when consumers look out for healthy food. The study tested for effects of packaging color and health claims of a fictional fruit yoghurt package on attitude towards the product and subsequently, consumer’s buying intention, using a 2 × 2 between-subjects experimental design. We also tested whether interest in healthy food is a moderating factor. We found no evidence to support that visual cues (color) and textual cues (health-related advertising claims) are effective in influencing consumer attitude towards the product. Consumers did not show a more positive attitude towards products presented in low-arousal packaging colors (green/blue) compared to high arousal packaging colors (red/yellow). Also, the claim “palatability” did not result in a more positive attitude towards the product than the claim “healthy”. A moderating role of interest in healthy food could not be confirmed. The results confirmed, however, a significant relation of attitude towards the product and buying intention. Thus, buying intention could be explained mostly by whether consumers had a positive or negative attitude towards the product, which confirms that people’s attitudes are powerful predictors of buying decisions.
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Dissertations / Theses on the topic "Yoghurt packaging"

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Miller, Craig William, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." THESIS_CSTE_SFH_Miller_C.xml, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viability. In this research, several tests were conducted and observations made. Experiments were conducted with non-commercial probiotic cultures to observe the effect of low oxygen environment on probiotic viability. No significant difference existed in viability between probiotic bacteria stored in oxygen reduced yoghurt and regular yoghurt. All yoghurt stored in oxygen barrier packaging material displayed enhanced shelf-life properties, this was observed in replicated experiments. Oxygen barrier packaging combined with an oxygen scavenging material was found to be the most effective oxygen removal system, particularly when used with set type yoghurt.
Doctor of Philosophy (PhD)
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Hultin, Marina, and Lina Larsson. "Optimerad förpackningsdesign : Med avseende att minimera livsmedelspill." Thesis, Karlstad University, Faculty of Technology and Science, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-1134.

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This degree project was performed by Marina Hultin and Lina Larsson and it is our final project in the Innovation- and design engineer programme at Karlstad University. The project was carried out during the spring semester 2007. The project comprises 20 weeks of work and 5 of these were reserved for a study of literature. Our project was assigned by Designstudio Värmland and our instructor and examiner was Lennart Wihk.

Each year 50 kg of food is thrown away per person. One of the reasons for this is that a lot of the food remains in the container. We produce more food than there is a need for because of all the food that goes to waste. This also contributes to an emission of carbon dioxide of a half million tons. As assigned by Designstudio Värmland we took a closer look at the food packaging of today. The base for this project is a research project, which has been carried out at Karlstad University. The purpose was to show that if it is possible to get the most out of the food container, it is justified to use more packaging material. The packaging shall be optimized, not minimized!

The purpose of the project is to examine some packings on the market that contributes to the food waste. If the food packaging is optimized, the waste of food can be reduced and at the same time the consumers will be more satisfied and also get more value for their money.

Our aim was to develop three concepts of optimized packings that will reduce the food wastage. Graphic design for each and every packing is included. The work method that was used is called the design procedure.

When the brainstorming was completed we decided to only include packaging for yoghurt. This decision was made because today’s yoghurt containers are difficult to empty.

The project resulted in three concepts of new yoghurt containers. Prototypes were made both in CAD and as visuals. Graphic design was also made for each concept.


Detta examensarbete har utförts av Marina Hultin och Lina Larsson under vårterminen 2007 och är en avslutning på Innovations- och designingenjörsprogrammet på Karlstads universitet. Arbetet omfattar 20 poäng, varav 5 poäng består av en fördjupad litteraturstudie. Uppdragsgivare var Designstudio Värmland och handledare för examensarbetet var Lennart Wihk.

Varje år slänger vi 50 kg livsmedel per person. Detta beror till stor del på att det finns livsmedel kvar i förpackningen. Eftersom vi slänger livsmedel så innebär det att mer mat produceras än det finns behov för. Den mat vi slänger bidrar till ett koldioxidutsläpp på en halv miljon ton per år. På uppdrag av Designstudio Värmland tittade vi närmare på dagens förpackningar för livsmedel. Detta arbete grundar sig i en forskningsstudie som bedrivits på Karlstads universitet. Studien visar att om det går att få ut lite mer av livsmedlet ur dess förpackning så är det befogat att använda mer förpackningsmaterial. Förpackningen ska optimeras, inte nödvändigtvis minimeras.

Syftet med projektet är att undersöka några olika förpackningar på marknaden som bidrar till slöseriet av livsmedel. Genom att optimera förpackningen kan livsmedelspillet minskas och konsumenterna blir nöjdare och får även mer valuta för pengarna.

Målet som sattes upp var att ta fram tre koncept på optimerade förpackningar, med tillhörande grafisk design, som minskar livsmedelspillet. Arbetet utfördes enligt designprocessen.

Efter idégenereringen beslutade vi att avgränsa oss till yoghurtförpackningar, då dagens förpackningar för yoghurt är svåra att tömma.

Resultatet blev tre koncept på nya yoghurtförpackningar. CAD-modeller och prototyper togs fram på alla olika koncept. Till varje koncept gjordes även en grafisk utformning.

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Miller, Craig William. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viability. In this research, several tests were conducted and observations made. Experiments were conducted with non-commercial probiotic cultures to observe the effect of low oxygen environment on probiotic viability. No significant difference existed in viability between probiotic bacteria stored in oxygen reduced yoghurt and regular yoghurt. All yoghurt stored in oxygen barrier packaging material displayed enhanced shelf-life properties, this was observed in replicated experiments. Oxygen barrier packaging combined with an oxygen scavenging material was found to be the most effective oxygen removal system, particularly when used with set type yoghurt.
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Miller, Craig William. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040701.172045/index.html.

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Book chapters on the topic "Yoghurt packaging"

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Saint-Eve, Anne, Cécile Levy, Marine Le Moigne, Solenn Coic, Violette Ducruet, and Isabelle Souchon. "Packaging material and formulation of flavoured yoghurts: how to choose the kind of polymer in accordance with the yoghurt composition?" In Flavour Science - Recent Advances and Trends, 269–72. Elsevier, 2006. http://dx.doi.org/10.1016/s0167-4501(06)80064-6.

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Rafique, Nagina, Turfa Mamoona, Saiqa Bashir, Imtiaz Hussain, and Imran Hayat. "Lactobacilli: Application in Food Industry." In Lactobacillus - A Multifunctional Genus [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106856.

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Lactobacillus is an important class of Gram-positive, non-spore-forming bacteria for food industrial applications. The genus Lactobacillus is a potential candidate in fermentation technology for the production of fermented food, feed, and pharmaceutical products. The diverse features of Lactobacilli based on their capability to produce acids, enzymes, bacteriocins by fermenting carbohydrates. Lactobacilli have probiotic potential and therefore applied in dairy [cheese, yoghurt, fermented milk] and nondairy products such as sausages, juices as well as in animal feed in the form of starter culture. Among Lactobacilli, lactic acid-producing bacteria are applied as starter cultures in a variety of fermented foods. Lactobacilli are the natural microflora of the gastrointestinal tract and play a beneficial role against infections. The ability of Lactobacilli to produce bacteriocins and other antifungal compound lead to the development of bioprotective cultures for use in different foods. Bacteriocins has wide applications in food industries for preventing the attack of foodborne pathogens and for manufacturing active packaging materials. This chapter aimed to review significant industrial applications of Lactobacilli with specified strains and also starter cultures with their potential beneficial effects are engrossed. The chapter highlights the commercial applications of Lactobacilli in the food, feed, wine and pharmaceutical industries.
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