Effect of Power Ultrasound and Microstructure Change of Casein Micelle in Yoghurt

摘要: In present studies, the changes in micro structural of yoghurt casein micelles during application power ultrasound has been investigated. The gel structure contributes strongly to its characteristic texture which is an important organoleptic property perceived by consumer and dependent on distribution porosity network case gel. experimental results demonstrated that microstructure treated milk for 0, 5, 10, 15, 20, 25 30 min at 20 KHz frequency, had more interconnected chains regularly-shaped micelles, with reduced particle size as well spherical shape, exhibiting a smooth regular surface presenting uniform homogenous porosity. This work offer improved useful manufacturing process yoghurt.