Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Autoren

  • Eman Saad Ragab
  • Shuwen Zhang
  • Sameh A. Korma
  • Magdalena Buniowska-Olejnik
  • Sahar Abd Allah Nasser
  • Tuba Esatbeyoglu
  • Jiaping Lv
  • Khaled Sobhy Nassar

Externe Organisationen

  • Chinese Academy of Agricultural Sciences
  • Zagazig University
  • South China University of Technology
  • University of Rzeszow
  • Damanhour University
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Details

OriginalspracheEnglisch
Aufsatznummer42
FachzeitschriftFermentation
Jahrgang9
Ausgabenummer1
PublikationsstatusVeröffentlicht - 3 Jan. 2023

Abstract

The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 and 15 min) on the physicochemical and rheological properties of stirred yoghurt made from goat milk was studied. Various parameters of the milk were evaluated, such as the particle size, pH and soluble calcium and phosphorus, while other parameters of the stirred yoghurt were evaluated during storage (up to 18 days), such as the rheological measurements, syneresis, pH values, titratable acidity, color, and sensory properties. The microstructure had more interconnected chains than the stirred yoghurt made from homogenized milk on the first day of the storage period. Moreover, the HIT process reduced the diameter of the fat globules in the goat milk, making them smaller than those of homogenized milk. This pretreatment could be used successfully in the production of stirred yoghurt to improve major quality parameters such as delayed syneresis, increased viscosity and enhanced sensory properties during storage.

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Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. / Ragab, Eman Saad; Zhang, Shuwen; Korma, Sameh A. et al.
in: Fermentation, Jahrgang 9, Nr. 1, 42, 03.01.2023.

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Ragab, E. S., Zhang, S., Korma, S. A., Buniowska-Olejnik, M., Nasser, S. A. A., Esatbeyoglu, T., Lv, J., & Nassar, K. S. (2023). Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. Fermentation, 9(1), Artikel 42. https://doi.org/10.3390/fermentation9010042
Ragab ES, Zhang S, Korma SA, Buniowska-Olejnik M, Nasser SAA, Esatbeyoglu T et al. Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. Fermentation. 2023 Jan 3;9(1):42. doi: 10.3390/fermentation9010042
Ragab, Eman Saad ; Zhang, Shuwen ; Korma, Sameh A. et al. / Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. in: Fermentation. 2023 ; Jahrgang 9, Nr. 1.
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abstract = "The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 and 15 min) on the physicochemical and rheological properties of stirred yoghurt made from goat milk was studied. Various parameters of the milk were evaluated, such as the particle size, pH and soluble calcium and phosphorus, while other parameters of the stirred yoghurt were evaluated during storage (up to 18 days), such as the rheological measurements, syneresis, pH values, titratable acidity, color, and sensory properties. The microstructure had more interconnected chains than the stirred yoghurt made from homogenized milk on the first day of the storage period. Moreover, the HIT process reduced the diameter of the fat globules in the goat milk, making them smaller than those of homogenized milk. This pretreatment could be used successfully in the production of stirred yoghurt to improve major quality parameters such as delayed syneresis, increased viscosity and enhanced sensory properties during storage.",
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AU - Ragab, Eman Saad

AU - Zhang, Shuwen

AU - Korma, Sameh A.

AU - Buniowska-Olejnik, Magdalena

AU - Nasser, Sahar Abd Allah

AU - Esatbeyoglu, Tuba

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AU - Nassar, Khaled Sobhy

N1 - Funding Information: The authors thank the National Key R&D Program of China and Beijing Innovation of Technology Systems in the Dairy Industry for their support. Funding Information: The publication of this article was supported by the Open Access Fund of Leibniz Universität Hannover. This study received no external fundings.

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