Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it
The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laborato...
Ausführliche Beschreibung
Autor*in: |
K. A. Kanina [verfasserIn] O. N. Krasulya [verfasserIn] N. A. Zhizhin [verfasserIn] E. S. Semenova [verfasserIn] |
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E-Artikel |
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Sprache: |
Russisch |
Erschienen: |
2019 |
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Übergeordnetes Werk: |
In: Вестник Воронежского государственного университета инженерных технологий - Voronezh State University of Engineering Technologies, 2016, 81(2019), 3, Seite 145-150 |
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Übergeordnetes Werk: |
volume:81 ; year:2019 ; number:3 ; pages:145-150 |
Links: |
Link aufrufen |
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DOI / URN: |
10.20914/2310-1202-2019-3-145-150 |
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Katalog-ID: |
DOAJ043017150 |
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10.20914/2310-1202-2019-3-145-150 doi (DE-627)DOAJ043017150 (DE-599)DOAJ6ff791551171454e9e915351c6a20c0f DE-627 ger DE-627 rakwb rus TP368-456 K. A. Kanina verfasserin aut Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical. cow's milk, acoustic cavitation, microbiological background, qualitative characteristics of milk, cheese cheese, safety cheese-cheese Food processing and manufacture O. N. Krasulya verfasserin aut N. A. Zhizhin verfasserin aut E. S. Semenova verfasserin aut In Вестник Воронежского государственного университета инженерных технологий Voronezh State University of Engineering Technologies, 2016 81(2019), 3, Seite 145-150 (DE-627)88565837X (DE-600)2893302-3 23101202 nnns volume:81 year:2019 number:3 pages:145-150 https://doi.org/10.20914/2310-1202-2019-3-145-150 kostenfrei https://doaj.org/article/6ff791551171454e9e915351c6a20c0f kostenfrei https://www.vestnik-vsuet.ru/vguit/article/view/2319 kostenfrei https://doaj.org/toc/2226-910X Journal toc kostenfrei https://doaj.org/toc/2310-1202 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 81 2019 3 145-150 |
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10.20914/2310-1202-2019-3-145-150 doi (DE-627)DOAJ043017150 (DE-599)DOAJ6ff791551171454e9e915351c6a20c0f DE-627 ger DE-627 rakwb rus TP368-456 K. A. Kanina verfasserin aut Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical. cow's milk, acoustic cavitation, microbiological background, qualitative characteristics of milk, cheese cheese, safety cheese-cheese Food processing and manufacture O. N. Krasulya verfasserin aut N. A. Zhizhin verfasserin aut E. S. Semenova verfasserin aut In Вестник Воронежского государственного университета инженерных технологий Voronezh State University of Engineering Technologies, 2016 81(2019), 3, Seite 145-150 (DE-627)88565837X (DE-600)2893302-3 23101202 nnns volume:81 year:2019 number:3 pages:145-150 https://doi.org/10.20914/2310-1202-2019-3-145-150 kostenfrei https://doaj.org/article/6ff791551171454e9e915351c6a20c0f kostenfrei https://www.vestnik-vsuet.ru/vguit/article/view/2319 kostenfrei https://doaj.org/toc/2226-910X Journal toc kostenfrei https://doaj.org/toc/2310-1202 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 81 2019 3 145-150 |
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10.20914/2310-1202-2019-3-145-150 doi (DE-627)DOAJ043017150 (DE-599)DOAJ6ff791551171454e9e915351c6a20c0f DE-627 ger DE-627 rakwb rus TP368-456 K. A. Kanina verfasserin aut Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical. cow's milk, acoustic cavitation, microbiological background, qualitative characteristics of milk, cheese cheese, safety cheese-cheese Food processing and manufacture O. N. Krasulya verfasserin aut N. A. Zhizhin verfasserin aut E. S. Semenova verfasserin aut In Вестник Воронежского государственного университета инженерных технологий Voronezh State University of Engineering Technologies, 2016 81(2019), 3, Seite 145-150 (DE-627)88565837X (DE-600)2893302-3 23101202 nnns volume:81 year:2019 number:3 pages:145-150 https://doi.org/10.20914/2310-1202-2019-3-145-150 kostenfrei https://doaj.org/article/6ff791551171454e9e915351c6a20c0f kostenfrei https://www.vestnik-vsuet.ru/vguit/article/view/2319 kostenfrei https://doaj.org/toc/2226-910X Journal toc kostenfrei https://doaj.org/toc/2310-1202 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 81 2019 3 145-150 |
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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 |
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The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical. |
abstractGer |
The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical. |
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The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical. |
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