Ultrasound effects based on simulation of milk processing properties
| Autor: | Olga Krasulya, Irina V. Kalinina, Uday D. Bagale, Irina Potoroko, R. Fatkullin, V. Botvinnikova, Shirish H. Sonawane |
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| Rok vydání: | 2018 |
| Předmět: |
Acoustics and Ultrasonics
Food Handling Industrial fermentation Ascorbic Acid Antioxidants law.invention Inorganic Chemistry Probiotic Kefir 0404 agricultural biotechnology Polysaccharides law Lactobacillus Fermented milk products Animals Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Food science biology Chemistry Probiotics Organic Chemistry Fungi food and beverages Kefiran 04 agricultural and veterinary sciences Yogurt biology.organism_classification 040401 food science Microscopy Electron Milk Ultrasonic Waves Spectrometry Mass Matrix-Assisted Laser Desorption-Ionization Fermentation Bacteria |
| Zdroj: | Ultrasonics Sonochemistry. 48:463-472 |
| ISSN: | 1350-4177 |
| Popis: | Efficient reconstitution followed by fermentation of nonfat (skimmed) dry milk is one of the most important aspects in manufacturing of various dairy products. As a first stage, dry milk is normally being reconstituted using conventional approaches such as heating and stirring the mixture. Nevertheless, we demonstrated, that low-frequency (22 ± 1.65 kHz) ultrasound can be used as an alternative to the traditional methods of milk recovery. Low-frequency ultrasound was applied during pre-fermentation stage to improve the dispersity of the resulting milk product and to create good conditions for a post-ultrasound bacterial fermentation of milk. The applied ultrasound power was set in the range of 60–120 W/L. For the fermentation process we used: kefir fungi, fermenter of direct inoculation for yogurt LYOBAC YOYO and mixed culture for kefir LAT LC K. The effectiveness of ultrasound treatment was evaluated based on the accumulation of exopolysaccharides (EPS), vitamin C content, as well as antioxidant activity of the resulting milk product. The effect of ultrasound on microflora and the role of the specific types of bacteria such as Lactobacillus on the accumulation of biologically active compounds in the fermented milk products was studied with use of electron microscopy and MALDI – to FMS method. Overall, our results showed that reconstitution of dry milk with use of ultrasound improves further accumulation of biologically active compounds and rises the nutritional quality of the fermented product. |
| Databáze: | OpenAIRE |
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