The ultrasound improves the taste of the cheese. Free Technical Library News

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Ultrasound improves cheese flavor

30.06.2023

Improving the taste of cheese with ultrasound

Milk is a valuable and tasty raw material from which various products are created, including dietary ones. However, their main disadvantage is their short shelf life. When using different methods of processing raw milk, such as pasteurization and sterilization, the chemical components of the product change.

These methods partially or completely decontaminate the product, but may adversely affect its taste, color and other characteristics. At the same time, the microorganisms that are involved in the process of creating dairy products can remain intact, spoil the finished product and even cause illness in consumers. An international team of scientists has found an alternative way to process and preserve milk and its derivatives that does not harm the body.

In the manufacture of Adyghe cheese, ultrasound was used - this is a mechanical wave that propagates in air or other media and has a very high frequency. It transfers a large amount of energy, causing cavitation - the formation of gas bubbles that shrink and damage neighboring molecules, while destroying bacteria. Such exposure accelerates chemical reactions and causes specific processes.

Specialists treated samples of cow and goat milk with ultrasound at a frequency of 45 kilohertz for 17 minutes. Then whey was added to the milk, which caused curdling, and then a soft salty cheese was obtained by standard technology. According to tasters, the sonicated product has a pleasant creamy color, as well as improved taste and texture.

When examining the resulting cheese under a microscope, the scientists found that sonication resulted in a reduction in the size of protein grains and fat droplets. In addition, the product has become more dense, and no dangerous microorganisms have been found in it. The authors of the study concluded that ultrasound has successfully coped with disinfection by cavitation, and expressed the hope that their technology will soon find application in industry.

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