Ultrasound effects based on simulation of milk processing properties

Abstract

Efficient reconstitution followed by fermentation of nonfat (skimmed) dry milk is one of the most important aspects in manufacturing of various dairy products. As a first stage, dry milk is normally being reconstituted using conventional approaches such as heating and stirring the mixture. Nevertheless, we demonstrated, that low-frequency (22 ± 1.65 kHz) ultrasound can be used as an alternative to the traditional methods of milk recovery. Low-frequency ultrasound was applied during pre-fermentation stage to improve the dispersity of the resulting milk product and to create good conditions for a post-ultrasound bacterial fermentation of milk. The applied ultrasound power was set in the range of 60-120 W/L. For the fermentation process we used: kefir fungi, fermenter of direct inoculation for yogurt LYOBAC YOYO and mixed culture for kefir LAT LC K. The effectiveness of ultrasound treatment was evaluated based on the accumulation of exopolysaccharides (EPS), vitamin C content, as well as antioxidant activity of the resulting milk product. The effect of ultrasound on microflora and the role of the specific types of bacteria such as Lactobacillus on the accumulation of biologically active compounds in the fermented milk products was studied with use of electron microscopy and MALDI - to FMS method. Overall, our results showed that reconstitution of dry milk with use of ultrasound improves further accumulation of biologically active compounds and rises the nutritional quality of the fermented product.

Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

“…The polysaccharides were separated with acetone and complete hydrolysis of them was done by sulphuric acid (1 M) for 2 h at 100 °C and following neutralisation by sodium hydroxide. The polysaccharide content was measured as per glucose calibration curve (Potoroko et al , ).…”

“…Ultrasound treatment is one of the emerging non‐thermal technologies in food processing, which can be used to minimise processing, improve quality, ensure microbial safety and extend shelf‐life without altering nutritional and sensory properties of food products (Potoroko et al , ). Electroporation (the formation of pores in the cell wall), which leads to increased cell permeability, has been stated as the main mechanism of ultrasound treatment.…”

A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

“…Studies have also shown that the food matrix plays an influential role in inactivating microorganisms by US. Lactose has been suggested to increase the resistance of microorganisms to the US by stabilizing bacterial membranes and accumulating compatible solutes [37] . Fats also play a protective role for fungus because they can increase the resistance of fungus to inactivation treatments either by decreasing the water activity (aw) of the system or by dehydrating cells immersed in the lipid phase of the system [2] .…”

Применение Инновационных Технологий В Производстве Помадных Конфет

“…Применяя различные воздействия (ультразвуковые, электрические и магнитные поля, СВЧ и т.п. ), можно изменять свойства пищевых систем [1][2][3][4][5][6]. Инновационным вектором развития в кондитерском производстве считается применением теории механо-химических процессов в смесях жидких и твердых фаз.…”