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

Keywords: Ultrasound, Doogh, physico-chemical properties, stability

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