Upgrading the technology of functional dairy products by means of fermentation process ultrasonic intensification
ITMO University, Institute of Refrigeration and Biotechnologies, Department of Technology of Milk and Food Biotechnology, Lomonosov str., 9, 191002, St. Petersburg, Russia; *Correspondence: email@example.com
Intensification of milk fermentation without negative influence on product quality is a priority research direction in dairy industry. One of the perspective tools for solving this problem is usage of ultrasound. Careful selection of ultrasonic treatment regimens allows to activate lactic-acid bacteria metabolic activity and to improve the efficiency of dairy production. A number of cultivations were carried out for ultrasonic processing effect estimation on Lactococcus mixed culture, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus symbiotic cultures that are often used for dairy fermentation. Milk with added starter culture was treated with ultrasound by means of ultrasonic homogenizer at a frequency of about 30 kHz. Processing duration varied from 1 to 3 minutes and ultrasound power varied from 2 to 8 W. Ultrasonication regimens of fermenting milk allowed accelerating of fermentative process by 10% and improving the quality of final product.
dried skim milk, fermentation, intensification, Lactobacillus bulgaricus., Lactococcus cremoris, Lactococcus diacetylactis, Lactococcus lactis, reconstitution, Streptococcus thermophilus, ultrasonic processing, ultrasound