FORMULATION OF CONSUMER PROPERTIES OF FERMENTED MILK PRODUCTS ON THE BASIS OF ULTRASOUND EXPOSURE

Abstract

Unconventional methods of processing, which fulfill different functions, namely, facilitate intensification of production, improvement of functional properties of food stock and obtained on its basis food products, improve their storage stability, help to introduce resource and energy-saving technology, play a significant role in the modern industrial technology. The methods of high-frequency processing in the continuous and pulse mode, UV and IR radiation, electric-contact heating, processing in the electrostatic field are well known. Today the methods of ultrasonic exposure are identified by the world scientific community as a particularly advanced technology for the food industry in whole and the milk industry in particular. The author proves that mechanical and chemical effects, generated by low-frequency ultrasound of high intensity, may be useful for destroying of pathogenic microorganisms in food products and find a use in the processes of pasteurization and sterilization of fluid foods. The ultrasonic technology facilitates the extraction process of biologically active substances from raw materials, and in combination with sorption processes furthers the reduction of the level of technogenic pollution in milk. The main idea of realization of effects, observed during the ultrasonic exposure in the food industry is that cavitation effects produce changes of functional and technological properties of fluid foods (chemical, technological, physical, organoleptic), that in its turn facilitates the achievement of a specified operational benefit. The technology of sonochemical water treatment may be realized in the technology of fermented milk products. The authors theoretically justify and experimentally confirm the applicability of cavitational disintegration on the basis of ultrasonic impact in the technology of kefir production in order to improve their consumer properties. The optimal modes of ultrasonic exposure which improve technological properties of milk products against disperse changes are specified.