Impact of ultrasound-assisted fermentation on buffalo yogurt production: Effect on fermentation kinetic and on physicochemical, rheological, and structural characteristics

Impact of ultrasound-assisted fermentation on buffalo yogurt production: Effect on fermentation kinetic and on physicochemical, rheological, and structural characteristics

This work evaluated the buffalo milk acidification kinetics using partially or fully ultrasound-assisted fermentation and yogurt characteristics without or with sugar (5%). The results showed that assisted fermentation in an ultrasonic bath (25 kHz, 38 W/L) accelerates the fermentation rate (up to 4...

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Bibliographic Details
Main Authors: Flaviana Coelho Pacheco, Eliane de Fátima Teixeira, Ana Flavia Coelho Pacheco, Paulo Henrique Costa Paiva, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Applied Food Research
Subjects:
Buffalo milk
Fermented foods
Rheology
Sonication
Unconventional technologies
Water holding capacity
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223000756

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http://www.sciencedirect.com/science/article/pii/S2772502223000756

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