Impact of Ultrasonic on some Physiochemical and Technological Properties of Raw Milk

Abstract

Fresh buffalo's milk was used in a series of treatments to elucidate the effect of ultrasonication on its physicochemical and technological properties. Samples were divided into four treatments, in addition to the control. Treatments (A and B) were exposed to Ultrasonication with 20 kHz for 5 and 15 min. at 20± 5 o C, treatments (C and D) were exposed to thermosonication with 20 kHz for 5 and 15 minutes at 50±5 o C.Results revealed a slight increase of fat and protein contents of milk in the treatments A and B, the same trend was observed in the treatments C and D. The content lactose content slightly varied between the raw milk and Ultrasonication treated milk. There are differences in pH values and acidity. The results indicated that ultrasonication and thermosonication treatments increased the rates of synersis and decreased in curd tension of acid curd. Meanwhile, rennet reduced the coagulation time (RCT, sec) and increased wet curd yield by treating with ultrasonication.

Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.

“…Also, Table 5 shows that adding the germinated quinoa seed paste to the manufacture of kareish cheese reduced the time of cheese coagulation and that the use of ultrasonic technology reduced the incubation period compared to using the pasteurization method. These results are similar to what was found [45].…”

Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

“…However, previous reports suggest that the effect of ultrasonication varies, depending upon the type and initial pH of the material. For example, decreases in pH occurred in cauliflower and brussels sprouts (Jambrak et al, 2007), sugarcane juice variants (Jasmi et al, 2019), baked eggs (Kang et al, 2016), and raw milk (Naeim, 2019) when subjected to ultrasonication. In contrast, increased pH values were found in ultrasonicated cabbage juice (Bhapkar et al, 2016) and fresh albumen (Sert et al, 2011).…”