Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage

•Ayran, a Turkish fermented milk drink, was treated with thermosonication.•Thermosonication improved the rheological properties and serum separation of ayran.•Thermosonication treatment extended the shelf-life of ayran.•The results demonstrate thermosonication has potential for industrial applicatio...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2015-03, Vol.23, p.406-412
Main Authors: Erkaya, Tuba, Başlar, Mehmet, Şengül, Mustafa, Ertugay, Mustafa Fatih
Format: Article
Language:English
Subjects:
Ayran
Bacterial Load
Beverages - microbiology
Chemical Phenomena
Color
Fermented drink
Food Storage
Hot Temperature
Humans
Hydrogen-Ion Concentration
Microbial safety
Rheology
Serum separation
Sonication
Taste
Thermosonication
Viscosity
Yogurt - microbiology
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Summary:•Ayran, a Turkish fermented milk drink, was treated with thermosonication.•Thermosonication improved the rheological properties and serum separation of ayran.•Thermosonication treatment extended the shelf-life of ayran.•The results demonstrate thermosonication has potential for industrial applications. The aim of the study was to determine whether thermosonication extends the shelf life of ayran, an acidic milk drink. The effect of thermosonication at different temperatures (60, 70 and 80°C) and times (1, 3 and 5min) on the physicochemical and microbiological characteristics, and sensorial properties of ayran during storage were investigated. According to the results, thermosonication applied at 60°C decreased lower the bacteria counts, although the Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts decreased as the temperature and time increased. The yeast and mold levels in samples treated with thermosonication were
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2014.08.009