Ultrasonic cavitation as a factor of homogenization of reduced raw milk and products based on it

Dairy products are the products of every-day demand, should have certain consumer properties and the desired level of quality. Component composition of milk is characterized by varying degrees of dispersion, which affects consumer properties and taste characteristics of dairy products, as well as their degree of digestibility. Consumer properties of dairy products depend on the composition of raw milk and the technology of their production. To improve the dispersion of the component composition that eliminates the defense of fat during storage of milk, the development of oxidative processes and destabilization with vigorous stirring and transportation, the process of homogenization of milk. In the manufacture of products on the basis of reduced raw milk homogenization helps create fullness of taste and product appearance with watery taste. The effect of ultrasonic treatment - Cavitation - due to the appearance and pulse compression microcurrents from movement in different directions, collapse, merge with each other pulsating bubbles - contributes to the destruction in a liquid solid and accelerates the various physical and chemical processes. The introduction of ultrasonic treatment in the recovery process of milk powder showed her a pronounced effect on the activation of the recovery process with homogenization of the particles by size characteristics, eliminating the separate step of homogenization. A series of experiments determined that the processing of the mechanical mixture of powdered milk and water in the reduction has a marked tendency in a positive way, the particle size is reduced to an average of (202 ± 30) nm. Increasing the treatment time increases the degree of dispersion and homogenizes the composition of the reduced raw milk. In the future, it is reflected in the organoleptic characteristics of the milk beverage, ultrasound improves the organoleptic effects, and more taste and smell.