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Ultrasound effects based on simulation of milk processing properties.

I Potoroko1, I Kalinina1, V Botvinnikova2

  • 1Department of Food and Biotechnology, South Ural State University, 454080 Chelyabinsk, Russia.

Ultrasonics Sonochemistry
|August 7, 2018
PubMed
Summary

Low-frequency ultrasound effectively reconstitutes nonfat dry milk, enhancing bacterial fermentation. This novel method improves dispersity and boosts the accumulation of biologically active compounds, increasing nutritional quality in fermented dairy products.

Keywords:
ExopolysaccharideKefiranLactobacillusPolydisperse systemProbioticUltrasound

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Area of Science:

  • Food Science and Technology
  • Dairy Processing
  • Biotechnology

Background:

  • Efficient reconstitution of nonfat dry milk is crucial for dairy product manufacturing.
  • Conventional methods like heating and stirring are standard for milk reconstitution.
  • Exploring alternative methods to improve reconstitution and fermentation is essential.

Purpose of the Study:

  • To investigate low-frequency ultrasound as an alternative method for nonfat dry milk reconstitution.
  • To evaluate the impact of ultrasound treatment on milk dispersity and subsequent bacterial fermentation.
  • To assess the effect of ultrasound on the accumulation of bioactive compounds and nutritional quality.

Main Methods:

  • Application of low-frequency ultrasound (22 ± 1.65 kHz, 60-120 W/L) during the pre-fermentation stage.
  • Fermentation using kefir cultures, direct inoculation yogurt starter (LYOBAC YOYO), and mixed kefir cultures (LAT LC K).
  • Evaluation of exopolysaccharide (EPS) accumulation, vitamin C content, and antioxidant activity.
  • Analysis of microflora changes and bacterial roles using electron microscopy and MALDI-TOF MS.

Main Results:

  • Ultrasound treatment improved milk dispersity and created favorable conditions for fermentation.
  • Enhanced accumulation of exopolysaccharides, vitamin C, and antioxidant activity in ultrasound-treated milk.
  • Ultrasound positively influenced microflora composition, particularly Lactobacillus species, promoting bioactive compound synthesis.

Conclusions:

  • Low-frequency ultrasound is an effective alternative to conventional methods for nonfat dry milk reconstitution.
  • Ultrasound pre-treatment significantly enhances the nutritional quality and bioactive compound content of fermented milk products.
  • This technology offers a promising approach for improving dairy product manufacturing processes.