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

Faculty Agriculture Year: 2023
Type of Publication: ZU Hosted Pages: 42
Authors:
Journal: Fermentation-Basel MDPI Volume: 9
Keywords : Physicochemical , Rheological Properties , Stirred Yoghurt during    
Abstract:
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.
   
     
 
       

Author Related Publications

  • Sameh Abdrabou Elsayed Husseini Korma, "A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat", MDPI, 2021 More
  • Sameh Abdrabou Elsayed Husseini Korma, "The Importance of Nitric Oxide as the Molecular Basis of the Hydrogen Gas Fumigation‐Induced Alleviation of Cd Stress on Ganoderma lucidum", MDPI, 2021 More
  • Sameh Abdrabou Elsayed Husseini Korma, "Screening of lipases for production of novel structured lipids from single cell oils", Elsevier, 2019 More
  • Sameh Abdrabou Elsayed Husseini Korma, "A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas", Springer, 2020 More
  • Sameh Abdrabou Elsayed Husseini Korma, "Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase", ELSEVIER, 2018 More

Department Related Publications

  • Manal Mohamed Elsayed Mohamed Shehata, "Evaluation of the Nutritional Culture at Secondary Stage Students (Males and Females) in Zagazig City, Egypt", Zagazig Journal of Agricultural Research, 2006 More
  • Galal Abdallah Galal Abedullah, "Effect of pre-drying, blanching and citric acid treatments on the quality of fried sweet potato chips", American journal of food technology, 2014 More
  • Amal Ahmed Mohamed Mahmoud Adawy, "EFFECTIVENESS OF INDICATIVE PROGRAMME PROPOSAL TO DEVELOP UNIVERSITY STUDENT'S AWARENESS ABOUT CHOOSE AND BUY WELL-MADE CLOTHES", مجلد بحوث المؤتمر الدولى الأول – العربى الخامس عشر للإقتصاد المنزلى "الاقتصاد المنزلى وقضايا الشباب", 2012 More
  • Amal Ahmed Mohamed Mahmoud Adawy, "PLANING, IMPLIMENTATION and EVALUATION TRAINING PROGRAM FOR RURAL WOMEN IS WORKING ON HANDWORK EMBROIDERY TECHNIQUES UPGRADE SMALL INDUSTRIES", المؤتمر الدولى الأول للاقتصاد المنزلى "علوم الإنسان التطبيقية والتكنولوجيا فى الألفية الثالثة", 2013 More
  • Amal Ahmed Mohamed Mahmoud Adawy, "Comparison study clothing consumption behavior for rural and urban woman in Sharkia Governorate", المؤتمر الدولي الثانى– العربي السادس عشر للاقتصاد المنزلي "الاقتصاد المنزلي فى خدمة الصناعة", 2013 More
Tweet