Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese

Abstract

Graphical abstract

Trends in sonochemistry and sonoprocessing in North America – Preface

“…Amador-Espejo et al studied thermal (50–60 °C) and ultrasound treatment (24 kHz, 400 W nominal power, 2–6 min) to improve the quality of low-fat Panela cheese. Even though microbiological and microstructural tests might be needed to validate the results, the authors demonstrate that the thermosonic method maintains cheese yield, syneresis, water content, texture profile, color, and titratable acidity statistically similar to the full-fat cheese variety ( p < 0.05) [13] .…”