Abstract
In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) and bath treatment (frequency 37 kHz), respectively, at temperatures of 40, 50 and 60°C in two stages (raw cow milk and cheese matrix). The results showed that applying ultrasound treatment significantly (P
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