Abstract The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and from raw (R) and pasteurised (P) cream as controls. Thermosonication decreased moisture content, water activity, and pH of samples when compared with control groups. Mean particle size (D [3.2]) values of TS samples were lower than the R and P samples. Thermosonication improved spreadability compared with that of butter from pasteurised cream. Oxidative stability (induction time) of TS samples was lower than R, but higher than P. Two melting peaks were determined; in all samples, the Tonset of the first peak ranged from 11.39 to 11.93 °C, and the Tpeak was between 14.01 and 14.14 °C. Thermosonication significantly reduced total bacteria count and can improve spreadability, oxidative stability, and microbial safety of butter samples.

中文翻译：

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由热超声处理的奶油生产的黄油的物理化学、微生物、热、氧化特性和脂肪酸组成的表征

摘要 确定了奶油的热超声处理对黄油的理化、微生物、热、氧化特性和脂肪酸组成的影响。黄油样品由经过 5、10 或 15 分钟热超声处理 (TS) 的奶油以及作为对照的生 (R) 和巴氏杀菌 (P) 奶油制成。与对照组相比，热超声处理降低了样品的水分含量、水分活度和 pH 值。TS 样品的平均粒径 (D [3.2]) 值低于 R 和 P 样品。与来自巴氏杀菌奶油的黄油相比，热超声处理提高了铺展性。TS样品的氧化稳定性（诱导时间）低于R，但高于P。测定了两个熔解峰；在所有样品中，第一个峰的 Tonset 范围为 11.39 至 11.93 °C，Tpeak 介于 14.01 至 14.14 °C 之间。