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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Autores principales: Nina, Dunchenko, Olga, Krasulya, Elena, Voloshina, Svetlana, Kuptsova, Kermen, Mikhailova, Arina, Odintsova, Anandan, Sambandam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10320245/
https://www.ncbi.nlm.nih.gov/pubmed/37356215
http://dx.doi.org/10.1016/j.ultsonch.2023.106493
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author Nina, Dunchenko
Olga, Krasulya
Elena, Voloshina
Svetlana, Kuptsova
Kermen, Mikhailova
Arina, Odintsova
Anandan, Sambandam
author_facet Nina, Dunchenko
Olga, Krasulya
Elena, Voloshina
Svetlana, Kuptsova
Kermen, Mikhailova
Arina, Odintsova
Anandan, Sambandam
author_sort Nina, Dunchenko
collection PubMed
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.
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spelling pubmed-103202452023-07-06 Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk Nina, Dunchenko Olga, Krasulya Elena, Voloshina Svetlana, Kuptsova Kermen, Mikhailova Arina, Odintsova Anandan, Sambandam Ultrason Sonochem Original Research Article 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. Elsevier 2023-06-17 /pmc/articles/PMC10320245/ /pubmed/37356215 http://dx.doi.org/10.1016/j.ultsonch.2023.106493 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Original Research Article
Nina, Dunchenko
Olga, Krasulya
Elena, Voloshina
Svetlana, Kuptsova
Kermen, Mikhailova
Arina, Odintsova
Anandan, Sambandam
Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk
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 Original Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10320245/
https://www.ncbi.nlm.nih.gov/pubmed/37356215
http://dx.doi.org/10.1016/j.ultsonch.2023.106493
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