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

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

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...

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Bibliographic Details
Main Authors: Eman Saad Ragab, Shuwen Zhang, Sameh A. Korma, Magdalena Buniowska-Olejnik, Sahar Abd Allah Nasser, Tuba Esatbeyoglu, Jiaping Lv, Khaled Sobhy Nassar
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Fermentation
Subjects:
high-intensity thermosonication
goat milk
fermented milk
stirred yoghurt
rheological properties
microstructure
Online Access:https://www.mdpi.com/2311-5637/9/1/42

Internet

https://www.mdpi.com/2311-5637/9/1/42

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