Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 50, Issue 21, Pages 6165-6171Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0204654
Keywords
manothermosonication; milk; yoghurt; texture; homogenization
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Manothermosonication (MTS) treatments, the simultaneous application of heat and ultrasound under moderate pressure, of milk during 12 s at 20 kHz ultrasound amplitude, 2 kg pressure, and 40 degreesC allowed elaboration of yoghurts with rheological properties superior to those of control yoghurts elaborated with untreated milk. Measurements performed on intact samples (compression tests, relaxation tests, and texture profile analysis) and on slowly stirred samples (flow curves, apparent viscosity, yield stress, and viscoelastic properties) showed that MTS yoghurts had stronger structures, which resulted in higher values of almost all of the many relevant rheological parameters. Homogenization of fat globules brought about by MTS treatments is not responsible for the superior properties of MTS yoghurts, because the control yoghurt was also elaborated with homogenized milk. These results show that MTS could be a useful too] to improve the texture of yoghurts.
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