Ultrasound effects based on simulation of milk processing properties

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.