# Application of Ultrasound Homogenization in Milk Ice Cream Mixes
## 3 Results and Discussion
### The Analysis of Rheological Properties of Milk Ice cream Mixes  
The rheological properties of milk ice cream mixes were assessed by the Ostwald de Waele model. The rheological parameters before and after maturation are presented in Table 3. This model was also used in ice cream mixes to describe the rheological properties, for instance, in research by [PERSON] et al. (2018), or [PERSON] et al. (2019). The obtained data before maturation show that the consistency index (\(K\)) ranged from 0.006 to 0.033. Considering the sort of homogenization, in the samples after ultrasound treatment, the value of the consistency index was lower than in samples after the mechanical homogenization. The addition of stabilizers contributed to increase this parameter compared to the control sample (CH or CU) (Tables 1 and 3). Additionally, the statistical analysis confirmed the significant differences between samples (\(p\) < 0.05). The \(n\) value was less than 1 for most of the samples, meaning that milk ice cream mixes evinced pseudo  
Figure 3: Particle size distribution after 24 h of maturation of milk ice cream mixes. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{3}{c}{**Before 24 h of Maturation**} & \multicolumn{3}{c}{**After 24 h of Maturation**} \\  & \(\mathbf{K},\mathbf{10^{-3}\cdot\mathbf{Pas^{n}}}\) & \(\mathbf{n}\) & \(\mathbf{R^{2}}\) & \(\mathbf{K},\mathbf{10^{-3}\cdot\mathbf{Pas^{n}}}\) & \(\mathbf{n}\) & \(\mathbf{R^{2}}\) \\ \hline CH & 0.006 \(\pm\) 0.000 \({}^{\mathrm{a}}\) & 0.994 \(\pm\) 0.004 \({}^{\mathrm{a}}\) & 1.00 & 0.007 \(\pm\) 0.000 \({}^{\mathrm{a}}\) & 0.984 \(\pm\) 0.002 \({}^{\mathrm{a}}\) & 0.98 \\ CU & 0.006 \(\pm\) 0.001 \({}^{\mathrm{a}}\) & 0.991 \(\pm\) 0.028 \({}^{\mathrm{a}}\) & 1.00 & 0.009 \(\pm\) 0.005 \({}^{\mathrm{a}}\) & 0.928 \(\pm\) 0.0098 \({}^{\mathrm{a}}\) & 1.00 \\ IH & 0.028 \(\pm\) 0.000 \({}^{\mathrm{cd}}\) & 0.871 \(\pm\) 0.002 \({}^{\mathrm{a}}\) & 1.00 & 0.031 \(\pm\) 0.000 \({}^{\mathrm{b}}\)cd & 0.862 \(\pm\) 0.002 \({}^{\mathrm{a}}\) & 0.95 \\ IU & 0.007 \(\pm\) 0.003 \({}^{\mathrm{a}}\) & 1.168 \(\pm\) 0.141 \({}^{\mathrm{b}}\) & 0.94 & 0.019 \(\pm\) 0.014 \({}^{\mathrm{b}}\) & 1.025 \(\pm\) 0.296 \({}^{\mathrm{a}}\) & 1.00 \\ AH & 0.033 \(\pm\) 0.000 \({}^{\mathrm{d}}\) & 0.889 \(\pm\) 0.005 \({}^{\mathrm{a}}\) & 1.00 & 0.035 \(\pm\) 0.000 \({}^{\mathrm{cd}}\) & 0.887 \(\pm\) 0.002 \({}^{\mathrm{a}}\) & 0.98 \\ AU & 0.026 \(\pm\) 0.000 \({}^{\mathrm{c}}\) & 0.914 \(\pm\) 0.002 \({}^{\mathrm{a}}\) & 1.00 & 0.028 \(\pm\) 0.003 \({}^{\mathrm{b}}\)cd & 0.914 \(\pm\) 0.023 \({}^{\mathrm{a}}\) & 1.00 \\ BH & 0.029 \(\pm\) 0.002 \({}^{\mathrm{cd}}\) & 0.900 \(\pm\) 0.013 \({}^{\mathrm{a}}\) & 1.00 & 0.033 \(\pm\) 0.000 \({}^{\mathrm{b}}\)cd & 0.891 \(\pm\) 0.003 \({}^{\mathrm{a}}\) & 1.00 \\ BU & 0.020 \(\pm\) 0.003 \({}^{\mathrm{b}}\) & 0.957 \(\pm\) 0.042 \({}^{\mathrm{a}}\) & 1.00 & 0.018 \(\pm\) 0.010 \({}^{\mathrm{ab}}\) & 1.019 \(\pm\) 0.165 \({}^{\mathrm{a}}\) & 1.00 \\ LH & 0.030 \(\pm\) 0.004 \({}^{\mathrm{cd}}\) & 0.918 \(\pm\) 0.026 \({}^{\mathrm{a}}\) & 1.00 & 0.040 \(\pm\) 0.001 \({}^{\mathrm{cd}}\) & 0.878 \(\pm\) 0.002 \({}^{\mathrm{a}}\) & 1.00 \\ LU & 0.030 \(\pm\) 0.001 \({}^{\mathrm{cd}}\) & 0.915 \(\pm\) 0.009 \({}^{\mathrm{a}}\) & 1.00 & 0.034 \(\pm\) 0.001 \({}^{\mathrm{b}}\)cd & 0.905 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 1.00 \\ \hline \hline \end{tabular} The values are represented as the mean \(\pm\) standard deviations. The different superscript letters in the column represent significant differences in the means (\(p\) < 0.05). K—consistency index (Pas\({}^{n}\)), n—flow behavior index, R\({}^{2}\)—correlation coefficient.  
\end{table} 
Table 3: Ostwald de Waele model parameters of milk ice cream mixes. plastic, non-Newtonian shear-thinning behavior [40]. The rheological character of milk ice cream mixes could have been the consequence of disruption in the structured network as the shear was applied in the emulsions [32; 41].