Abstract
The effect of ultrasound (US) applied before (US + i) and after (i + US) inoculation of yoghurt starter into cows' milk on some parameters of yoghurt was investigated. Lightness (L*) values, amounts of acetaldehyde, diacetyl, acetoin, ethanol, lactic, pyruvic, and acetic acid were higher in the US‐treated groups compared with control (P < 0.05). In the US + i group, the total amount of ketones increased. Lactobacillus and Streptococcus spp. numbers reached log ≥7.0 cfu/g in all groups (P > 0.05). It can be concluded that low‐intensity ultrasound applied to cows' milk before or after inoculation of yoghurt starters increases the aroma components and organic acid content of yoghurt.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
