A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

Thermosonication (TS) of preheated (45 °C) milk (0.1%, 1.5% and 3.5% fat) for 10 min at an ultrasound frequency of 24 kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90 °C for 10 min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n = 30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts.