A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

Thermosonication (TS)of preheated (45 degrees C) milk (0.1%, 1.5% and 3.5% fat) for 10 min at an ultrasound frequency of 24 kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90 degrees C for 10 min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n = 30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts. (C) 2009 Elsevier Ltd. All rights reserved.