Innovative approaches in dairy technology based on cavitation effects

Problems of the dairy industry, related to the quality of raw milk in terms of its technological properties are currently not losing relevance. Among the modern methods of intensification of dairy production methods are known microwave treatment in continuous and pulsed mode, ultraviolet and infrared radiation, electrical heating treatment in an electrostatic field and others. However, international experience allows us to consider methods of sonication (RAS) as a particularly promising technology for the dairy industry. Scientists have shown that the mechanical and chemical effects generated by the low frequency high intensity ultrasound may be useful for inactivating pathogens in foods and are used in the process of pasteurization and sterilization of food products. The article deals with the regulation of the quality of recovery of raw milk and dairy products by applying the effects of cavitation. Shown benefits of ultrasonic effects on technological parameters of the reconstructed dairy products. Samples reconstituted using sonochemical raw water, a slight increase in the mass fraction of solids, including the protein, as well as the densities and dynamic viscosity. Investigation of structural and mechanical properties showed a positive change in the dynamic viscosity and water-holding capacity of milk clot in the samples developed using the method of acoustic cavitation, which can be regarded as an indirect sign of increasing the degree of hydrated protein. Experimentally proved the intensity and direction of the leaven of the symbiotic technology of dairy products ultrasonic treatment, which is closely linked with consumer advantages of fermented dairy products.