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

Gespeichert in:

Autor*in:	K. A. Kanina [verfasserIn] O. N. Krasulya [verfasserIn] N. A. Zhizhin [verfasserIn] E. S. Semenova [verfasserIn]

Format:	E-Artikel
Sprache:	Russisch

Erschienen:	2019

Schlagwörter:	cow's milk, acoustic cavitation, microbiological background, qualitative characteristics of milk, cheese cheese, safety cheese-cheese

Übergeordnetes Werk:	In: Вестник Воронежского государственного университета инженерных технологий - Voronezh State University of Engineering Technologies, 2016, 81(2019), 3, Seite 145-150
Übergeordnetes Werk:	volume:81 ; year:2019 ; number:3 ; pages:145-150

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.20914/2310-1202-2019-3-145-150

Katalog-ID:	DOAJ043017150

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spellingShingle	K. A. Kanina misc TP368-456 misc cow's milk, acoustic cavitation, microbiological background, qualitative characteristics of milk, cheese cheese, safety cheese-cheese misc Food processing and manufacture 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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topic_title	TP368-456 Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it cow's milk, acoustic cavitation, microbiological background, qualitative characteristics of milk, cheese cheese, safety cheese-cheese
topic	misc TP368-456 misc cow's milk, acoustic cavitation, microbiological background, qualitative characteristics of milk, cheese cheese, safety cheese-cheese misc Food processing and manufacture
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title	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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title_sort	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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title_auth	Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it
abstract	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.
abstract_unstemmed	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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title_short	Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it
url	https://doi.org/10.20914/2310-1202-2019-3-145-150 https://doaj.org/article/6ff791551171454e9e915351c6a20c0f https://www.vestnik-vsuet.ru/vguit/article/view/2319 https://doaj.org/toc/2226-910X https://doaj.org/toc/2310-1202
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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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