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Can I read Effects of Ultrasound on Milk Homogenization and Fermentation with Yogurt Starter on EtoBox?
Effects of Ultrasound on Milk Homogenization and Fermentation with Yogurt Starter by Hongyu Wu; Greg J Hulbert; John R Mount is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effects of Ultrasound on Milk Homogenization and Fermentation with Yogurt Starter about?
The effects of ultrasound on milk homogenization and yogurt fermentation were studied. Microscopic photographs were used to check the size distribution of fat globules to evaluate the homogenization effect. The pH change during yogurt fermentation, water holding capacity, viscosity and syneresis for finished yogurt were evaluated. It was found that high amplitude ultrasound has a very good homogenization effect compared with conventional homogenization. Longer exposure times improved the ultrasound homogenization effect. Sonication after inoculation reduced the total fermentation time by 0.5 h. Increasing the ultrasound amplitude level before inoculation significantly improved the water holding capacity and viscosity and reduced syneresis. Sonication after inoculation did not decrease the syneresis effect but did increase water holding capacity and viscosity.
Who reads Effects of Ultrasound on Milk Homogenization and Fermentation with Yogurt Starter?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Hongyu Wu; Greg J Hulbert; John R Mount
- Publisher
- Elsevier BV
- Published
- 2000
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)