Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties

Körzendörfer, Adrian; Nöbel, Stefan; Hinrichs, Jörg

doi:10.1016/j.foodres.2017.04.006

Cited by 46 publications

(38 citation statements)

References 28 publications

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“…Therefore, fermented gels produced from sheep and buffalo milk, which have higher dry matter content compared with cow milk, might give different results on sonication-induced lumpiness, but this has not been reported to date. In addition, Körzendörfer et al (2017) observed that LAB with high levels of exopolysaccharide production reduced the formation of large particles. This may be due to the…”

Section: Formation Of Visible Particlesmentioning

confidence: 97%

“…This occurs due to high incubation temperature, extreme whey protein to casein ratio and certain types of starter bacteria (Lucey & Singh, 1997). Sonication during fermentation was also reported to induce the formation of lumps (d > 0.9 mm) in stirred yoghurt (Körzendörfer, Nöbel, & Hinrichs, 2017;Nöbel, Protte, Körzendörfer, Hitzmann, & Hinrichs, 2016a;Nöbel et al, 2016b). Two possible mechanisms demonstrated for this are (i) lower zeta potential associated with low pH conditions (below 5.4) may enhance the formation of new bonds and (ii) the disruption of casein-whey protein complexes that exposes thiol-groups in whey proteins may enhance cluster formation (Körzendörfer et al, 2017;Nöbel et al, 2016b).…”

Section: Formation Of Visible Particlesmentioning

confidence: 99%

“…Sonication-induced lumpiness in fermented milk gels was influenced by several other conditions such as pH, dry matter (DM) content and the type of starter culture used (Körzendörfer et al, 2017). Moreover, sonication-induced lumpiness was observed only within the pH range of 5.4 to 5.1 which is known as the "critical pH range" (Nöbel et al, 2016b).…”

Section: Formation Of Visible Particlesmentioning

confidence: 99%

“…attachment of exopolysaccharides to casein particles that makes an incompatibility between the exopolysaccharides and casein-modified gel structure, and thus behave as spacers to reduce the lump formation (Körzendörfer et al (2017).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…However, both prolonged sonication and mechanical disturbances during gel formation has been reported to have a negative impact on gel formation and WHC (Körzendörfer et al, 2017(Körzendörfer et al, , 2018Zhao et al, 2014). Moreover, prolonged sonication led to dissociation of whey proteins from micellar aggregates (Shanmugam, Chandrapala, & Ashokkumar, 2012).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

Abesinghe

Islam

Vidanarachchi

et al. 2019

International Dairy Journal

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Ultrasonic processing of fermented milk products has created much interest in current research on dairy products. This has been employed in cultured milk products to enhance the emulsification of milk fat and to intensify the fermentation process. Benefits including remarkable product stability, reduced processing time and enhanced quality are being recorded. Ultrasound (US) altered the colour and flavour profile of milk; however, the effect of USinduced fermentation on the synthesis of flavour compounds in milk has not been reported in the literature. This review paper presents a comprehensive scenario on the impact of power US on García, 2011). Depending on the conditions used such as amplitude, temperature, pressure, and the composition of the medium, several mechanisms can be activated including increase of the temperature, surface instability, generation of agitation and friction, increase of mass transfer, generation of free radicals and disruption of cell materials (Ashokkumar, 2011; Martini, 2013b; Salazar, Chávez, Turó, & García-Hernández, 2009). 3. Application of power ultrasound in lactic fermentation of milk Application of both low power ultrasound (LPU) and power US in fermentation has been reported in the literature. LPU has power intensities below 1 Wcm-2 and is commonly used for non-destructive analysis in the food industry to characterise food components, often on quality assurance lines and to monitor fermentation processes (Novoa-Díaz et al., 2014) and is not a focus for this review paper. On the other hand, PU (with power intensities above 10 Wcm-2) alone (sonication) or in combination with external pressure (manosonication), heat

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Section: Formation Of Visible Particlesmentioning

confidence: 97%