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

被引:11
|
作者
Ragab, Eman Saad [1 ,2 ]
Zhang, Shuwen [1 ]
Korma, Sameh A. [3 ,4 ]
Buniowska-Olejnik, Magdalena [5 ]
Nasser, Sahar Abd Allah [2 ]
Esatbeyoglu, Tuba [6 ]
Lv, Jiaping [1 ]
Nassar, Khaled Sobhy [1 ,2 ]
机构
[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
[2] Damanhour Univ, Fac Agr, Food & Dairy Sci & Technol Dept, Damanhour 22516, Egypt
[3] Zagazig Univ, Fac Agr, Dept Food Sci, Zagazig 44519, Egypt
[4] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
[5] Univ Rzeszow, Inst Food Technol & Nutr, Dept Dairy Technol, Cwiklinskiej 2D St, PL-35601 Rzeszow, Poland
[6] Leibniz Univ Hannover, Inst Food Sci & Human Nutr, Dept Food Dev & Food Qual, Kleinen Felde 30, D-30167 Hannover, Germany
来源
FERMENTATION-BASEL | 2023年 / 9卷 / 01期
关键词
high-intensity thermosonication; goat milk; fermented milk; stirred yoghurt; rheological properties; microstructure; DAIRY-PRODUCTS; WHOLE MILK; ULTRASOUND; HOMOGENIZATION; ULTRASONICATION; SONICATION; POWER;
D O I
10.3390/fermentation9010042
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
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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页数:15
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