Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk

The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 15 min) on the physicochemical rheological properties stirred yoghurt made from goat milk was studied. Various parameters were evaluated, such as particle size, pH soluble calcium phosphorus, while other evaluated during storage (up to 18 days), measurements, syneresis, values, titratable acidity, color, sensory properties. microstructure had more interconnected chains than homogenized first day period. Moreover, HIT process reduced diameter fat globules in milk, making them smaller those milk. This could be used successfully production improve major quality delayed increased viscosity enhanced storage.