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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 5 min) 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 <1 log CFU mL(-1) during storage period. The ayran samples had non-Newtonian behavior, and the consistency coefficients of the thermosonicated samples were significantly higher than that of the heat-treated samples. Regarding serum separation, the most effective thermosonication treatment was applied at 70 °C for 3 min. The sensory properties of the thermosonicated samples were better than the thermal-treated samples after storage.

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This study investigated the physicochemical properties and rheological behavior of carob pekmez. Rheological measurements were undertaken at 30, 40, 50, 60, and 70°C using a rotational viscometer at the shear rate of 5, 10, 20, 50, and 100 1/s. The flow characteristics of carob pekmez were described by the power law and Herschel-Bulkley models. The HerschelBulkley model was found to be the best to describe the rheological property with the coefficient of determination higher than 0.998. Carob pekmez exhibited a time-independent shear thickening behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and E a value of the carob pekmez was calculated as 103.86 kJ mol -1 .