TY - JOUR

T1 - Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk

AU - Ragab, Eman Saad

AU - Zhang, Shuwen

AU - Korma, Sameh A.

AU - Buniowska-Olejnik, Magdalena

AU - Nasser, Sahar Abd Allah

AU - Esatbeyoglu, Tuba

AU - Lv, Jiaping

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.

PY - 2023/1/3

Y1 - 2023/1/3

N2 - 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.

AB - 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.

KW - fermented milk

KW - goat milk

KW - high-intensity thermosonication

KW - microstructure

KW - rheological properties

KW - stirred yoghurt

UR - http://www.scopus.com/inward/record.url?scp=85146821124&partnerID=8YFLogxK

U2 - 10.3390/fermentation9010042

DO - 10.3390/fermentation9010042

M3 - Article

VL - 9

JO - Fermentation

JF - Fermentation

IS - 1

M1 - 42

ER -