Ultrasonic processing in yogurt production technology

A. Borisenko, E. Kostenko, K. Kostenko, A. Borisenko, A. Malsugenov, V. Misyura
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Abstract

The aim of the study was to study the effect of ultrasonic treatment on the rheological and total qualitative characteristics of finished products in the production of yoghurts. The raw materials used were normalized pasteurized milk with a fat content of 2,5 %, protein and skimmed milk residue — at least 3,2 and 9,5 %, respectively, Lactoferm ECO dry yogurt starter culture (Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgarius). The results of the analysis of the dispersed composition of the milk mixture after 2,5 hours of fermentation, as well as the dependence of the shear stress and the effective viscosity coefficient on the deformation rate gradient are presented. Ultrasonic treatment helps to increase the dispersion of the milk mixture, the formation of a homogeneous mesh protein matrix with a high level of interconnections and a smaller pore size. A comprehensive study of rheological parameters, microscopy and organoleptic analysis allowed us to conclude that samples of fermented milk product produced using ultrasonic processing have higher consumer properties compared to yogurt obtained using traditional technology.
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超声波加工在酸奶生产中的应用
本研究的目的是研究超声波处理对酸奶生产中成品流变性和总定性特性的影响。所使用的原料为脂肪含量为2.5%的标准化巴氏奶,蛋白质和脱脂奶渣分别至少为3.2%和9.5%,乳铁ECO干酸奶发酵剂(唾液链球菌亚种)。嗜热菌,德尔布鲁氏乳杆菌亚种。bulgarius)。给出了发酵2、5 h后混合奶的分散成分分析结果,以及剪切应力和有效黏度系数对变形速率梯度的依赖关系。超声波处理有助于增加牛奶混合物的分散性,形成均匀的网状蛋白质基质,具有高水平的互连和较小的孔径。流变学参数、显微镜和感官分析的综合研究使我们得出结论,使用超声波加工生产的发酵乳制品样品具有 与使用传统技术获得的酸奶相比,具有更高的消费性能。
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