Study on Ultrasonic Homogenization Effects on Yoghurt Quality

Abstract

Abstract: In this paper, the optimum technical conditions of ultrasonic homogenization used in milk prosessing and its effects in yoghurt’s qualities were studied. Using ultrasonic cell grinder to process milk, the optimum technical conditions were: homogenization time 10min and homogenization index up to 5. Three kinds of yoghurts namely ultrasonic homogenized milk, high speed scattered homogenized milk and ordinary milk with the same ingredients and technical conditions were compared. Ultrasonic homogenized milk is mostly steady in acid producing and easy to control in the process of fermentation. Evaluated by marking test, in the four targets of fragrance, color, shape and taste, the yoghurt after ultrasonic homogenization is best in fragrance and shape.

Key words: ultrasonic, homogenization, milk, yoghurt, quality

MA Yong, ZHAO Da-Jun, WU Zhan-Yu, CHA Bin. Study on Ultrasonic Homogenization Effects on Yoghurt Quality[J]. FOOD SCIENCE, 2006, 27(2): 87-91.

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Study on Ultrasonic Homogenization Effects on Yoghurt Quality

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