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

verfasst von

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

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.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

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

Typ

Artikel

Journal

Fermentation

Band

9

Publikationsdatum

03.01.2023

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Biochemie, Genetik und Molekularbiologie (sonstige), Pflanzenkunde

Elektronische Version(en)

https://doi.org/10.3390/fermentation9010042 (Zugang: Offen)