Details
| Original language | English |
|---|---|
| Article number | 42 |
| Journal | Fermentation |
| Volume | 9 |
| Issue number | 1 |
| Publication status | Published - 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.
Keywords
- fermented milk, goat milk, high-intensity thermosonication, microstructure, rheological properties, stirred yoghurt
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Biochemistry, Genetics and Molecular Biology(all)
- Biochemistry, Genetics and Molecular Biology (miscellaneous)
- Agricultural and Biological Sciences(all)
- Plant Science
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In: Fermentation, Vol. 9, No. 1, 42, 03.01.2023.
Research output: Contribution to journal › Article › Research › peer review
}
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 -