Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

The use of modern technology for food processing by ionizing radiation is due to their high efficiency to reduce microbiological contamination. The purpose of the research was to study the effect of different doses of ionizing radiation when processing raw (unpasteurized) cow’s milk of different fat content (2.5% and 3.2%) in various media (air, carbon dioxide) on milk freshness indicators. The studies have been carried out in accordance with the requirements of GOST R 52054-2003 and TR TS 033/2013. Raw (unpasteurized) cow’s milk treated with doses of up to 2.2 kGy and 2.4 kGy in air and carbon dioxide, respectively, refers to fresh milk with lower quantitative characteristics of titratable acidity, content of malon dialdehyde (MDA), and microbiological parameters when treated with ionizing radiation in carbon dioxide gas. No significant differences have been found for titratable acidity and malon dialdehyde content depending on milk fat content, however, titrated acidity and malon dialdehyde content in milk with 2.5% fat have lower quantitative indicators compared to milk with 3.2% fat content. The determination of rational doses of ionizing radiation is of practical importance to ensure that the freshness indicators of raw (unpasteurized) cow’s milk processed with ionizing radiation meet the requirements of regulatory documents. The following doses of ionizing radiation are recommended: for the milk of the highest and first grade when processed with radiation in the air medium—a dose of 1.2 kGy and for milk of the second grade—a dose of 2.0 kGy, for radiation processing in a carbon dioxide medium—1.4 kGy and 2.2 kGy, respectively.

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Ultrasound Acceleration of Milk Fat Separation

Bliadze,

Yaryshev,

Nikolaev

2024

Food Processing: Techniques and Technology

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Ultrasonic separation of milk with high-frequency ultrasound (0.4–3 MHz) is a subject of interest for the dairy industry since it separates milk without centrifugal separators. The article introduces the optimal sonication modes for separation of nonhomogenized pasteurized milk. The research featured non-homogenized pasteurized milk sonicated at 0.88 MHz. The fat content analysis involved an Expert Profi ultrasonic analyzer (NPP Laboratorika, LLC). The experiments focused on the correlation between the milk fractionation and the processing time. The conditions were as follows: 880 kHz at continuous and pulsed sonication at 10 and 40℃. Both temperatures made it possible to accelerate the fractionation process. At 10℃, the fat content gradient between the upper and lower fractions was non-monotonic at continuous sonication. The pulse sonication (1 min sonication, 1 min exposure) made it possible to achieve a linear dependence. Ten minutes of sonication corresponded to a gradient of 4.74 wt.% after 24 h of refrigeration. The fat content of the original milk was 3.8%. Milk fat melted at 40℃, changing the correlation: the dependence of the fat content gradient on the sonication time became linear, and the separation rate was constant after sonication. To minimize the exposure to high temperatures, the longest separation time was 1 h at room temperature. The fat content gradient equaled 0.90 wt.% with the fat content of the original milk being 2.8%. In this study, sonication with 880 kHz accelerated the separation of homogenized milk. Pulse sonication was optimal at 10℃ while continuous sonication was most effective at 40℃.

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Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

Cited by 4 publications

References 2 publications

Study of the Quality of Goat’s Milk and Innovative Ways of Its Processing

Study of the Quality of Goat’s Milk and Innovative Ways of Its Processing

Practical aspects of the application of radiation processing of raw milk

Ultrasound Acceleration of Milk Fat Separation

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