کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1265074 972193 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Ultrasound improves the renneting properties of milk
ترجمه فارسی عنوان
سونوگرافی خواص شبیه شیر را بهبود می بخشد
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی (عمومی)
چکیده انگلیسی


• Renneting properties were significantly improved after milk sonication.
• Superior renneting was related to ultrasound effects on casein micelles.
• Superior renneting properties were obtained with sonication at higher pH.
• Ultrasonication has potential to enable more efficient cheese manufacturing.

The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, was sonicated at 20 kHz and 30 °C (dissipated power density 286 kJ kg−1) in an ultrasonic reactor. The rennet gelation time, curd firming rate, curd firmness, and the connectivity of the rennet gel network were improved significantly in rennet gels made from milk ultrasonicated at pH 8.0 and re-adjusted back to pH 6.7 compared to those made from milk sonicated at pH 6.7. These renneting properties were also improved in milk sonicated at pH 6.7 compared to those of the non-sonicated control milk. The improvements in renneting behavior were related to ultrasound-induced changes to the proteins in the milk. This study showed that ultrasonication has potential to be used as an intervention to manipulate the renneting properties of milk for more efficient manufacturing of cheese.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 21, Issue 6, November 2014, Pages 2131–2137
نویسندگان
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