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Effect of ultrasonic treatment on the dissolution of milk solids during the reconstitution of skim milk powder

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dc.contributor.authorPopova, N.
dc.contributor.authorPotoroko, I.
dc.contributor.authorKretova, Y.
dc.contributor.authorRuskina, A.
dc.contributor.authorTsirulnichenko, L.
dc.contributor.authorKalinina, I.
dc.date.accessioned2019-04-24T10:58:33Z
dc.date.available2019-04-24T10:58:33Z
dc.date.issued2019
dc.descriptionArticleeng
dc.description.abstractThe producing reconstituted milk products that retain the same sensory properties as those of raw milk products is of high interest to the food industry In the technology of producing reconstituted milk processing products, the most significant factor that determines the component transition degree and the usefulness of the product being produced is the recombination process. It determines the possibility of bringing the organoleptic characteristics of reconstituted milk to the properties of the genuine one. One promising method to improve the process of milk powder recombination is ultrasonic exposure. The aim of the present study is to improve the process of milk powder recombination using ultrasonic exposure. The results of the conducted studies show that the ultrasonic treatment eliminates the agglomerates of dried milk particles in water and provides more accessible interaction between the particles and water, and as a result, improves the recombination process. The application of ultrasonic treatment during the reconstitution of the skim milk powder improved the dissolution of milk solids, as evidenced by around a 75% reduction in the amount of centrifuged insoluble sediment. The mass fractions of protein and lactose have increased by 4.8 and 6.5%, respectively.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2019, vol. 17, Special Issue 2, pp. 1414–1423eng
dc.identifier.urihttp://hdl.handle.net/10492/4705
dc.identifier.urihttps://doi.org/10.15159/ar.19.070
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry.eng
dc.subjectreconstituted milk productseng
dc.subjectultrasonic exposureeng
dc.subjectskim milk powdereng
dc.subjectarticleseng
dc.titleEffect of ultrasonic treatment on the dissolution of milk solids during the reconstitution of skim milk powdereng
dc.typeArticleeng

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2019, Vol. 17, Special Issue 2