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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-08-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723002055 |
| _version_ | 1827876894615273472 |
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| author | Dunchenko Nina Krasulya Olga Voloshina Elena Kuptsova Svetlana Mikhailova Kermen Odintsova Arina Sambandam Anandan |
| author_facet | Dunchenko Nina Krasulya Olga Voloshina Elena Kuptsova Svetlana Mikhailova Kermen Odintsova Arina Sambandam Anandan |
| author_sort | Dunchenko Nina |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T17:26:59Z |
| format | Article |
| id | doaj.art-da4b5b2463d843a79fa327a564623334 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T17:26:59Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-da4b5b2463d843a79fa327a5646233342023-08-05T05:15:27ZengElsevierUltrasonics Sonochemistry1350-41772023-08-0198106493Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milkDunchenko Nina0Krasulya Olga1Voloshina Elena2Kuptsova Svetlana3Mikhailova Kermen4Odintsova Arina5Sambandam Anandan6Russian State Agrarian University – Moscow Timiryazev Agricultural Academy (RSAU – MTAA), Timiryazevskayast., 49, Moscow 127550, RussiaRussian State Agrarian University – Moscow Timiryazev Agricultural Academy (RSAU – MTAA), Timiryazevskayast., 49, Moscow 127550, Russia; Corresponding author.Russian State Agrarian University – Moscow Timiryazev Agricultural Academy (RSAU – MTAA), Timiryazevskayast., 49, Moscow 127550, RussiaRussian State Agrarian University – Moscow Timiryazev Agricultural Academy (RSAU – MTAA), Timiryazevskayast., 49, Moscow 127550, RussiaRussian State Agrarian University – Moscow Timiryazev Agricultural Academy (RSAU – MTAA), Timiryazevskayast., 49, Moscow 127550, RussiaRussian State Agrarian University – Moscow Timiryazev Agricultural Academy (RSAU – MTAA), Timiryazevskayast., 49, Moscow 127550, RussiaDepartment of Chemistry, National Institute of Technology, Tiruchirappalli 620015, IndiaIn 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.http://www.sciencedirect.com/science/article/pii/S1350417723002055Acoustic cavitationAdyghe cheeseMilkAvalanche streamer dischargeMicrostructureOrganoleptic characteristics |
| spellingShingle | Dunchenko Nina Krasulya Olga Voloshina Elena Kuptsova Svetlana Mikhailova Kermen Odintsova Arina Sambandam Anandan Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk Ultrasonics Sonochemistry Acoustic cavitation Adyghe cheese Milk Avalanche streamer discharge Microstructure Organoleptic characteristics |
| title | Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk |
| title_full | Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk |
| title_fullStr | Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk |
| title_full_unstemmed | Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk |
| title_short | Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk |
| title_sort | influence of acoustic cavitation on physico chemical organoleptic indicators and microstructure of adyghe cheese produced from cow and goat milk |
| topic | Acoustic cavitation Adyghe cheese Milk Avalanche streamer discharge Microstructure Organoleptic characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723002055 |
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