{"title":"超声处理对水牛奶均质及细菌数量的影响。","authors":"Asaad R. S. Al-Hilphy, A. Niamah, A. Altemimi","doi":"10.5923/J.FOOD.20120206.03","DOIUrl":null,"url":null,"abstract":"The effect of ultrasonic treat ment on milk ho mogenization and numbers of bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk ho mogenizat ion. The lowest homogenizat ion indices (high efficiency) were 2 and 3% at 430 and 338W respectivily. The homogenization index was reduced with increasing time of ho mogenizat ion with ultrasonic treatments. The mean D-values were 6.47 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":"88 4 1","pages":"113-118"},"PeriodicalIF":0.0000,"publicationDate":"2013-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"19","resultStr":"{\"title\":\"Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria.\",\"authors\":\"Asaad R. S. Al-Hilphy, A. Niamah, A. Altemimi\",\"doi\":\"10.5923/J.FOOD.20120206.03\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The effect of ultrasonic treat ment on milk ho mogenization and numbers of bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk ho mogenizat ion. The lowest homogenizat ion indices (high efficiency) were 2 and 3% at 430 and 338W respectivily. The homogenization index was reduced with increasing time of ho mogenizat ion with ultrasonic treatments. The mean D-values were 6.47 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.\",\"PeriodicalId\":23925,\"journal\":{\"name\":\"World Journal of Dairy & Food Sciences\",\"volume\":\"88 4 1\",\"pages\":\"113-118\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2013-01-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"19\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"World Journal of Dairy & Food Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5923/J.FOOD.20120206.03\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Journal of Dairy & Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5923/J.FOOD.20120206.03","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria.
The effect of ultrasonic treat ment on milk ho mogenization and numbers of bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk ho mogenizat ion. The lowest homogenizat ion indices (high efficiency) were 2 and 3% at 430 and 338W respectivily. The homogenization index was reduced with increasing time of ho mogenizat ion with ultrasonic treatments. The mean D-values were 6.47 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.
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