Impact of Ultrasonic on some Physiochemical and Technological Properties of Raw Milk | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 10, Issue 10, October 2019, Page 397-401 PDF (495.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2019.67436 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Manal A. Naeim 
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| Animal Production Research Institute | ||||
| Abstract | ||||
| 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± 5oC, treatments (C and D) were exposed to thermosonication with 20 kHz for 5 and 15 minutes at 50±5oC.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. | ||||
| Keywords | ||||
| Ultrasonication; Thermosonication; Raw milk | ||||
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