New Approach for Yoghurt and Ice Cream Production: High-Intensity Ultrasound

This study summarizes the major applications and important advantages of HIU in yoghurt and ice cream production, including research findings.Key findings and conclusions: In yoghurt technology, HIU can be utilized to improve homogenization and emulsification by reducing milk fat globule size, to increase viscosity and water holding capacity by reducing syneresis, to enhance gel strength and firmness by increasing coagulation properties of whey proteins, to reduce fermentation time by improving lactose hydrolysis, and to stimulate probiotic bacteria. In ice cream technology, certain benefits can be achieved by HIU application during the freezing process, such as reducing ice crystal size, decreasing freezing time, and preventing incrustation on the freezing surface.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research