Made-in-transit in yoghurt processing: a review of basic concepts and technological implications

• Main Authors: Mahmud Ab Rashid, Nor Khaizura, Flint, Steve, Mccarthy, O. J., Palmer, Jon, Golding, Matt, Jaworska, A.
• Format: Article
• Language: English
• Published: ISEKI Food Association (IFA) 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf; http://psasir.upm.edu.my/id/eprint/74873/; https://www.semanticscholar.org/paper/%E2%80%98Made-in-transit%E2%80%99-yoghurt-processing%3A-a-review-of-Nor-Khaizura-Flint/9b943d9f6c89b9b8f5776675c12da9863c4d5d93

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...