Ultrasonic monitoring of yoghurt formation by using AT-cut quartz: Lighting of casein micelles interactions process during the acidification

Ehssein, Chighali; Serfaty, Sylvia; Griesmar, Pascal; Huerou, J.-Y. Le; Caplain, Emmanuel; Martinez, L.; Wilkie-Chancellier, Nicolas; Gindre, M.

doi:10.1016/j.ultras.2006.05.034

Cited by 13 publications

(4 citation statements)

References 13 publications

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“…The ultrasonic samples were granulated and with a large presence of larger gel particles. The results reported by Nöbel et al [74] and Körzendörfer et al [25] were in contrast to the results observed by Körzendörfer et al [95]. These authors applied HIU (20 kHz, 20 W, 43.5 • C) during fermentation (pH 5.8 to 5.1) to produce Greek yogurt with a protein content of 10%.…”

Section: Fermentation Processmentioning

confidence: 86%

“…Of all the fermented dairy products, yogurt is the most representative of them, and viscosity is one of the attributes that most influences its quality and sensory acceptance [26]. Rheological parameter (storage (G ) and elasticity (G") modulus) evaluations are conducted through viscometers and rheometers, which are considered destructive techniques [73][74][75]. In this sense, Izbaim et al [73] characterized the yogurt fermentation process by means of ultrasound (5 MHz), relating the ultrasonic velocity with the modulus G of the medium.…”

Section: Low-intensity Ultrasoundsin Dairy Productionmentioning

confidence: 99%

“…In this sense, AT-cut quartz crystals have been used as sensors at very low strains in the analysis of biomolecular interactions in liquid solutions. Other authors [74] observed the gel formation process in milk added with Glucono-δ-lactone (GDL) by means of AT-cut quartz crystals and calculated the G and G" modulus from the imaginary parts of the impedance, R and X, respectively. The behavior of viscoelastic parameters G and G" and the tangent loss (δ) in the gel layer in contact with the quartz cell were similar to those reported by other authors who used rheological techniques to evaluate the same process.…”

Section: Low-intensity Ultrasoundsin Dairy Productionmentioning

confidence: 99%

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Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Chávez‐Martínez

Reyes-Villagrana

Rentería‐Monterrubio

et al. 2020

Foods

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Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

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Section: Fermentation Processmentioning

confidence: 86%

Section: Low-intensity Ultrasoundsin Dairy Productionmentioning

confidence: 99%

Section: Low-intensity Ultrasoundsin Dairy Productionmentioning

confidence: 99%

See 1 more Smart Citation

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Chávez‐Martínez

Reyes-Villagrana

Rentería‐Monterrubio

et al. 2020

Foods

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“…For example, restructuration of yogurt (i.e. casein network) has been pointed out just before gelation [19]- [20]. Moreover, other works have clearly shown the interest of a new viscoelastic time (precursor to the gelation time) characteristic of sol-gel material evolution [21].…”

Section: Introductionmentioning

confidence: 99%

Lamb Wave Sensor for Viscous Fluids Characterization

et al. 2009

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This paper is a study of a new sensor for fluid characterization. This sensor is composed of a stainless steel plate in contact with a viscous material. The aim is to characterize the material viscosity by using reflected Lamb waves at the boundary interface. In order to identify the effects on the Lamb reflected modes by the viscous material, a complete study of the propagation wave in the alone plate is first presented. The propagation modes of the loaded plate are then investigated. By monitoring the mechanical impedance, the viscosity of the material in contact is extracted. In order to validate the experimental setup , the mechanical impedance variation is measured for different water-glycerol mixtures. Results are in good agreement with those obtained by other techniques in the literature.

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