Pulsed Sonication for Yogurt Viscosity and Yield

The patent applies periodic sonication action during the fermentation process, using pulsed ultrasonic waves at specific intervals (early and late fermentation stages) to enhance curd formation and whey separation. This periodic mechanical intervention increases viscosity consistency without requiring continuous complex processing, resolving the contradiction between achieving Greek-style thickness and maintaining process simplicity.

The patent replaces traditional mechanical stirring or draining methods with ultrasonic sonication to achieve the desired viscosity. The ultrasonic waves mechanically disrupt the milk structure and promote curd formation, providing an alternative to conventional mechanical approaches while achieving superior consistency with less operational complexity.

The patent uses periodic sonication at different fermentation stages to control whey separation dynamically. Early sonication promotes curd formation while late sonication manages whey expulsion, achieving firmness through controlled, timed intervention rather than continuous whey removal. This preserves product volume by preventing excessive whey loss while still achieving the desired Greek-style firmness.

The patent changes the physical parameters of the yogurt precursor through ultrasonic treatment, altering the curd structure and whey distribution. By modifying the physical state and texture through sonication, the yogurt achieves firmness without requiring excessive whey removal, thus maintaining higher product volume while achieving the desired consistency.

The patent applies sonication periodically at specific fermentation stages (early and late periods) rather than continuously. This targeted approach provides sufficient mechanical intervention to achieve consistent curd formation and whey separation while minimizing total energy consumption. The periodic pulses are strategically timed to maximize effectiveness with minimal cumulative energy input.

The patent applies preliminary sonication early in the fermentation process to establish proper curd structure before the main fermentation completes. This preliminary mechanical action prepares the yogurt matrix to achieve consistency more efficiently later, reducing the need for extended or continuous sonication and thereby lowering total energy consumption while maintaining product quality.