Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk

In this article, we studied the effect of acoustic cavitation on the physicochemical and organoleptic parameters, the microstructure of Adyghe cheese made from cow's and goat's milk, and their mixture. The experimental conditions, optimal modes of ultrasonic cavitation treatment of cow and...

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Bibliographic Details
Main Authors: Dunchenko Nina, Krasulya Olga, Voloshina Elena, Kuptsova Svetlana, Mikhailova Kermen, Odintsova Arina, Sambandam Anandan
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723002055
Description
Summary:In this article, we studied the effect of acoustic cavitation on the physicochemical and organoleptic parameters, the microstructure of Adyghe cheese made from cow's and goat's milk, and their mixture. The experimental conditions, optimal modes of ultrasonic cavitation treatment of cow and goat milk, and their mixtures are determined. It was found that high-frequency acoustic cavitation improves the physico-chemical and organoleptic indicators of cheese. The 45 kHz mode, with 17 min a processing time, is optimal, improving the microstructure of cheese, organoleptic, physico-chemical indicators.
ISSN:1350-4177