Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage

•Ayran, a Turkish fermented milk drink, was treated with thermosonication.•Thermosonication improved the rheological properties and serum separation of ayran.•Thermosonication treatment extended the shelf-life of ayran.•The results demonstrate thermosonication has potential for industrial applicatio...

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Veröffentlicht in:	Ultrasonics sonochemistry 2015-03, Vol.23, p.406-412
Hauptverfasser:	Erkaya, Tuba, Başlar, Mehmet, Şengül, Mustafa, Ertugay, Mustafa Fatih
Format:	Artikel
Sprache:	eng
Schlagworte:	Ayran Bacterial Load Beverages - microbiology Chemical Phenomena Color Fermented drink Food Storage Hot Temperature Humans Hydrogen-Ion Concentration Microbial safety Rheology Serum separation Sonication Taste Thermosonication Viscosity Yogurt - microbiology
Online-Zugang:	Volltext
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