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Effect of probe ultrasonication duration on physicochemical, rheological, microbiological, and sensory quality of buffalo milk yogurt during refrigerated storage
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DOI：10.1007/s11694-026-04740-w.png)
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Abstract
En 中文
Ultrasound processing has emerged as a promising non-thermal technology capable of modifying milk protein structure and enhancing functional properties. This study evaluated the effect of different sonication durations on the physicochemical, rheological, microbiological, and sensory properties of buffalo milk yogurt during 14 days of refrigerated storage. Buffalo milk was subjected to probe ultrasonication for 0 (control), 5, 10, 15, and 20 min prior to yogurt manufacture. Yogurt samples were analyzed at 0, 7, and 14 days for compositional parameters (moisture, protein, fat, ash), pH, titratable acidity, syneresis, water-holding capacity (WHC), apparent viscosity, rheological parameters (consistency coefficient and flow behavior index), total viable counts, and sensory attributes. Data were analyzed using two-way ANOVA (p < 0.05). Sonication significantly improved the structural and rheological properties of yogurt (p < 0.05). Syneresis decreased from 32.23% in the control to 22.00% in the 20-min treatment, corresponding to a 32.8% reduction. WHC increased from 67.77% (control) to 78.00% (20-min treatment). Apparent viscosity increased from 6517 cP in the control to 9177 cP following 20-min sonication. Sonicated samples showed higher recoverable culture counts (8.94–9.04 log CFU/g) than the control (8.52 log CFU/g), although these CFU values should be interpreted as plate-count recovery rather than direct proof of increased bacterial proliferation. Sensory evaluation indicated significantly higher acceptability for the 15- and 20-min treatments. Optimized sonication (15–20 min) enhanced gel stability, rheological behavior, microbial viability, and sensory quality of buffalo milk yogurt without altering gross composition. These findings support the application of ultrasound as a non-thermal processing strategy for improving the structural stability and shelf-life of buffalo milk yogurt.
Keywords:
Ultrasonication
Gel stability
Rheological properties
Syneresis reduction
Water-holding capacity
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