Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream

Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt

“…The results of the texture profile of different yoghurt samples showed that with an increase in sonication time and amplitude of ultrasound, the adhesiveness of different samples increased. Kashaninejad and Razavi (2020), reported that the adhesiveness of camel milk cream increased with an increase in sonication time at low power ultrasound, which is in line with the results of our study. Adhesiveness, like hardness, is affected by the weak network generated by the higher amplitude of ultrasound and sonication time (Kashaninejad and Razavi 2020).…”

“…Kashaninejad and Razavi (2020), reported that the adhesiveness of camel milk cream increased with an increase in sonication time at low power ultrasound, which is in line with the results of our study. Adhesiveness, like hardness, is affected by the weak network generated by the higher amplitude of ultrasound and sonication time (Kashaninejad and Razavi 2020). The change in the sonication temperature of ultrasound from 45 to 65 ºC has a dramatic reduction effect on the adhesives of all samples and the least adhesiveness was observed in the control sample and the sample sonicated at 65 ºC, and 50% of amplitude of ultrasound for 5 min.…”

“…As the temperature of milk treatment rises, the viscosity of the final product increases (Barukčić et al . 2015; Kashaninejad and Razavi 2020).…”

“…The possible explanation for the hardness and strength of the yoghurt structure might be due to: homogenisation; destruction and size reduction of fat globules by cavitation process; an increase in particle mobility due to the higher turbulent conditions; heat treatment and denaturation of the globular whey proteins and protein‐membrane around the fat globule; limitation of opening the protein chains; protein‐protein interaction; promoting aggregate formation; and the formation of a more branched network (Körzendörfer et al . 2017; Akdeniz and Akalın 2019; Kashaninejad and Razavi 2020).…”

“…2010; Zhao et al . 2014; Kashaninejad and Razavi 2020), increasing the surface membrane area of fat globules and bonds formation between casein and fat globules placed in the gel network, denaturation of casein micelles (Wu et al . 2000; Jambrak et al .…”