论文信息 - Effects of ultrasound on milk homogenization and fermentation with yogurt starter.

Effects of ultrasound on milk homogenization and fermentation with yogurt starter.

Abstract The effects of ultrasound on milk homogenization and yogurt fermentation were studied. Microscopic photographs were used to check the size distribution of fat globules to evaluate the homogenization effect. The pH change during yogurt fermentation, water holding capacity, viscosity and syneresis for finished yogurt were evaluated. It was found that high amplitude ultrasound has a very good homogenization effect compared with conventional homogenization. Longer exposure times improved the ultrasound homogenization effect. Sonication after inoculation reduced the total fermentation time by 0.5 h. Increasing the ultrasound amplitude level before inoculation significantly improved the water holding capacity and viscosity and reduced syneresis. Sonication after inoculation did not decrease the syneresis effect but did increase water holding capacity and viscosity.

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