Properties of Milk Treated with High-Power Ultrasound and Bactofugation

Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk. Experimental appro...

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Main Authors: Edita Juraga, Tomislava Vukušić Pavičić, Jasenka Gajdoš Kljusurić, Mladen Brnčić, Tomislav Juraga, Zoran Herceg
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
Series:Food Technology and Biotechnology
Subjects:
Online Access:https://hrcak.srce.hr/file/373422
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author Edita Juraga
Tomislava Vukušić Pavičić
Jasenka Gajdoš Kljusurić
Mladen Brnčić
Tomislav Juraga
Zoran Herceg
author_facet Edita Juraga
Tomislava Vukušić Pavičić
Jasenka Gajdoš Kljusurić
Mladen Brnčić
Tomislav Juraga
Zoran Herceg
author_sort Edita Juraga
collection DOAJ
description Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk. Experimental approach. Ultrasound power of 200 and 400 W and frequency of 24 kHz with constant wave cycle were used. Milk was treated for 2.5, 5, 7.5 and 10 min with sonification at 20 °C (room temperature) and thermosonification (ultrasound at temperature higher than room temperature) at 55 °C. The purpose of this study is to investigate the effect of high-power ultrasound combined with a slightly increased temperature on whole, skimmed and skimmed cow’s milk pretreated with bactofugation. Results and conclusions. The best sensory quality was achieved when milk was treated with ultrasound power of 200 W at 20 °C for max. 7.5 min. This research shows the potential of the applications of high-power ultrasound in dairy industry combined with bactofugation as a pre-treatment of milk at a slightly increased temperature (up to 55 °C). Novelty and scientific contribution. The application of these two treatments requires milder processing conditions than pasteurization, it is economical and more environmentally friendly technological process that preserves better nutritional values of milk, which is preferred by consumers.
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spelling doaj.art-56d8ac08c0694477a85d081a2aef99c62024-04-15T16:55:03ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062021-01-015919210210.17113/ftb.59.01.21.6721Properties of Milk Treated with High-Power Ultrasound and BactofugationEdita Juraga0Tomislava Vukušić Pavičić1Jasenka Gajdoš Kljusurić2Mladen Brnčić3Tomislav Juraga4Zoran Herceg5ATERA d.o.o., Cehovska ulica 106, 42 000 Varaždin, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, CroatiaATERA-ICT d.o.o., Ulica Đure Sudete 14, 42 000 Varaždin, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, CroatiaResearch background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk. Experimental approach. Ultrasound power of 200 and 400 W and frequency of 24 kHz with constant wave cycle were used. Milk was treated for 2.5, 5, 7.5 and 10 min with sonification at 20 °C (room temperature) and thermosonification (ultrasound at temperature higher than room temperature) at 55 °C. The purpose of this study is to investigate the effect of high-power ultrasound combined with a slightly increased temperature on whole, skimmed and skimmed cow’s milk pretreated with bactofugation. Results and conclusions. The best sensory quality was achieved when milk was treated with ultrasound power of 200 W at 20 °C for max. 7.5 min. This research shows the potential of the applications of high-power ultrasound in dairy industry combined with bactofugation as a pre-treatment of milk at a slightly increased temperature (up to 55 °C). Novelty and scientific contribution. The application of these two treatments requires milder processing conditions than pasteurization, it is economical and more environmentally friendly technological process that preserves better nutritional values of milk, which is preferred by consumers.https://hrcak.srce.hr/file/373422milk propertieshigh-power ultrasoundbactofugationmilk treatment
spellingShingle Edita Juraga
Tomislava Vukušić Pavičić
Jasenka Gajdoš Kljusurić
Mladen Brnčić
Tomislav Juraga
Zoran Herceg
Properties of Milk Treated with High-Power Ultrasound and Bactofugation
Food Technology and Biotechnology
milk properties
high-power ultrasound
bactofugation
milk treatment
title Properties of Milk Treated with High-Power Ultrasound and Bactofugation
title_full Properties of Milk Treated with High-Power Ultrasound and Bactofugation
title_fullStr Properties of Milk Treated with High-Power Ultrasound and Bactofugation
title_full_unstemmed Properties of Milk Treated with High-Power Ultrasound and Bactofugation
title_short Properties of Milk Treated with High-Power Ultrasound and Bactofugation
title_sort properties of milk treated with high power ultrasound and bactofugation
topic milk properties
high-power ultrasound
bactofugation
milk treatment
url https://hrcak.srce.hr/file/373422
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