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

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± 5C, treatments (C and D) were exposed to thermosonication with 20 kHz for 5 and 15 minutes at 50±5C.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.