Investigating the effect of power ultrasound on stability andphysico- chemical properties of Doogh

Application of ultrasoundpower and its beneficial effects on food process and improved quality compared with conventional methods already have been demonstrated. In the currentstudy, the effects of ultrasound power intensity (200, 300, 400 and 500watts) at 15 and 30 minutes withdifferent storage temperature (28°C and 4°C) on Doogh pH, turbidity, fat percentage and stability was assessed. The results showed that increasingultrasound intensity and duration, caused pH reduction compared to the control,while in 400 watts sonication intensity and 4°C treatment,,samplesturbidityhad the lowest value. In comparison to control samples, there were no significant differencesin fat contentofall sonicated treatments. Also results illustrated thatall sonicated treatments had the higher stability and increasing ultrasound intensity and duration, increasedDooghstability. According to the finding, the optimal treatment during 30 minutessonication at 400 W,28°C and 4°C had the most consistency on treated Doogh samples.