The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk

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...

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Bibliographic Details
Published in:International journal of dairy technology 2024-02, Vol.77 (1), p.105-113
Main Authors: Tavşanlı, Hakan, Güner, Tevhide Elif, Altundal, Berfin, Ektik, Nisanur, İlhak, Osman İrfan
Format: Article
Language:English
Subjects:
Acetaldehyde
Acetic acid
Acetoin
Aroma compounds
Aroma profile
Bacteria
Cattle
Cow's milk
Diacetyl
Ethanol
Inoculation
Ketones
Lactic acid
Lactic acid bacteria
Milk
Organic acids
Sensory evaluation
Sensory properties
Starter cultures
Ultrasonication
Ultrasound
Yoghurt cultures
Yogurt
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Summary: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). 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. The effect of ultrasound application on the viability of yoghurt starter cultures and sensory properties, physicochemical structure, organic acid type/amount and volatile aroma components of yoghurt was studied.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.13013