Document Detail

Rheological properties of yoghurt made with milk submitted to manothermosonication.
MedLine Citation:
PMID:  12358497     Owner:  NLM     Status:  MEDLINE    
Manothermosonication (MTS) treatments, the simultaneous application of heat and ultrasound under moderate pressure, of milk during 12 s at 20 kHz ultrasound amplitude, 2 kg pressure, and 40 degrees C allowed elaboration of yoghurts with rheological properties superior to those of control yoghurts elaborated with untreated milk. Measurements performed on intact samples (compression tests, relaxation tests, and texture profile analysis) and on slowly stirred samples (flow curves, apparent viscosity, yield stress, and viscoelastic properties) showed that MTS yoghurts had stronger structures, which resulted in higher values of almost all of the many relevant rheological parameters. Homogenization of fat globules brought about by MTS treatments is not responsible for the superior properties of MTS yoghurts, because the control yoghurt was also elaborated with homogenized milk. These results show that MTS could be a useful tool to improve the texture of yoghurts.
Antonio Vercet; Rosa Oria; Pedro Marquina; Simon Crelier; Pascual Lopez-Buesa
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  50     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2002 Oct 
Date Detail:
Created Date:  2002-10-02     Completed Date:  2002-11-19     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6165-71     Citation Subset:  IM    
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Spain.
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MeSH Terms
Food Handling
Hot Temperature*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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