observed that ultrasound treatment in serum protein concentrate caused minor changes in the protein structure, preserving the functional properties [58]. S. Gammoh, M.H. Donkor O.N., Henriksson A., Vasiljevic T., Shah N.P. Peptide content increased 64.23%. Food Sci. Likewise, Hernndez-Falcn et al. At 1MHz, it removes only 47% of the fat after three stages of ultrasound-assisted fractionation [34]. Ultrasound improves the renneting properties of milk. The protein content varied from 1.20% at 150W to 1.14% for control yogurt. Protein rearrangement and aggregate formation due to changes in denaturation enthalpy, reduction of reactive thiol groups, and changes in secondary structure. Dalgleish D.G., Corredig M. The Structure of the Casein Micelle of Milk and Its Changes During Processing. 24kHz, 15min, 100, 125 or 150W, 70C. Determining the effects of high intensity ultrasound on the reduction of microbes in milk and orange juice using response surface methodology. However, short ultrasonication preserves the structural and functional integrity of Debaryomyces hansenii, a yeast naturally present in milk that could be used as part of starter cultures to promote milk curdling. Frecuency of 20kHz at 100 and 300W for 0, 5, 10, and 15min at 50C. The mechanisms by which sonication increases the formation of volatile compounds in milk are probably due to fatty acid oxidation. However, when the HIU process temperature stabilized above 60C, the denaturation of the whey proteins was 80%. Flavor and aroma are highly dependent on the presence of volatile components. Protein denaturation is promoted by HIU increase of temperature. Ultrasound offers an excellent opportunity to manipulate the microstructure of dairy products because it makes it possible to enhance textures and obtain new textures that improve the quality of existing or new products. Modification in the size of casein micelles, fat globules, and soluble particles depending on the ultrasonic power. Elasticity and hardness of whey protein isolates are correlated to sensory perception of food texture [208]. Vercet A., Oria R., Marquina P., Crelier S., Lopez-Buesa P. Rheological Properties of Yoghurt Made with Milk Submitted to Manothermosonication. Nguyen T.M.P., Lee Y.K., Zhou W. Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasound. The use of HIU in the production of dairy products can affect proteolysis and the formation of compounds derived from lipid oxidation. Leong T., Juliano P., Johansson L., Mawson R., McArthur S.L., Manasseh R. Temperature effects on the ultrasonic separation of fat from natural whole milk. Kontominas, Effect of ultrasonication on microbiological, chemical and sensory properties ofraw, thermized and pasteurized milk, Int. After 10min of treatment with US, elimination of 100% of, Raw, thermized, and/or homogenized pasteurized milk. At frequencies between 10 and 20kHz, the oxidation of lipids in raw milk and dairy products remains below sensory detection levels [227], [25] and better preservation of the compounds is obtained than those generated by the conventional process [27]. Jiang Z., Yao K., Yuan X., Mu Z., Gao Z., Hou J., Jiang L. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate: Effect of ultrasound on WPI. [183] also confirmed a higher susceptibility of E. coli compared to S. aureus (Gram-positive) in ultrasound-treated cow's milk. 134. Sonication was observed to increase the hardness of the WPI gels as a consequence of the increase in disulfide bridges. Hamdy A.M., Mohran M.A., Hassan A.I., Fahmy M.A. As previously described, the firmness of the gels obtained during fermentation can be increased by applying a thermosonication pretreatment to the milk. The authors reported an effect of ripening period and frequency of ultrasonication (variations of 20 to 60kHz), but no significant interaction between both variables [42]. Patist D. Bates, Ultrasonics innovations in the food industry: from the laboratory to commercial production. [126] evaluated the influence of thermosonication of human milk (40kHz, a power of 100W and at 60C for 4min) on antioxidant activity, expressed as ABTS free radical scavenging and DPPH inhibition (%) and retinol content. The sonicated sample had the desirable color. 10.1016/j.ifset.2014.10.013. Shimada T., Ohdaira E., Masuzawa N. Effect of ultrasonic frequency on lactic acid fermentation promotion by ultrasonic irradiation. vwr accessories ultrasonic homogenizers In cheese, similarly to milk and cream, duration seemed to have an interaction with the potency of sonication for affecting characteristics [41]. [71] found that ultrasound treatment at 20kHz frequency, 9.5W (135W/cm2) for 5, 15, 30, and 60min and raising the sample temperature from 25 to 65C did not decrease the allergenicity of -lactoglobulin. In addition, these types of tests can also provide information about possible long-term flow behaviour, an important indicator for packaging selection and shelf-life determination [109]. Regarding the viscoelastic properties, these provide valuable information about solid or semi-solid dairy products, such as creams, cheeses, and fermented dairy products [101], [108]. Nonetheless, HIU decreased the ratio of acetic acid to lactic acid and the ratio of total acetic and propionic acids to lactic acid in yogurt fermented with different species of Bifidobacteria. Wang D., Sakakibara M. Lactose hydrolysis and -galactosidase activity in sonicated fermentation with Lactobacillus strains. Khaire R.A., Gogate P.R. Am. HIU highly altered yogurt visual appearance. In particular, the compounds 8-nonen-2-one and octanoic acid were identified in all HIU treatments, which was not observed in the HTST-treated samples, whereas hydroxyacetone, dihydroxyacetone, 2-hydroxy-gamma-butyrolactone, 2-cyclopentene-1-one, 2-hydroxy-, and furfural were identified only after treatment with an energy density of 2.4kJ/cm. Hence, it can be assumed that HIU promotes strong interactions between the components of the milk, improving the setting properties. Ultrasonic processor (24kHz, 200W, model UP 2005, IKA, U.K.) at 24kHz for 0, 2, 4, 8, and 16min at 1525C. Ultrasound equipment (no specified) at 300W/cm. Regarding the flow properties, both samples maintained their pseudoplastic character; however, compared to the sample without TS, the consistency index, an analogy of viscosity, increased 2.4-fold when HIU was applied. C. Jacobsen, 6 Understanding and reducing oxidative flavour deterioration in foods, in: E.A.B.T.-O. Protein content decreased from 3.28% to 3.0%. The physical and chemical effects generated during acoustic cavitation have been used for a number of applications [158], [159]. Samples were equilibrated for 5min at 45C. Microbes with a thicker and softer capsule were highly resistant to the ultrasonic deactivation process. [94] used freshly pasteurized Cheddar cheese whey (fat content not measured), ultrasonicated with a sonotrode and a plate transducer system at 400, 1000 y 2000kHz for 10 and 30min at 37C. Optional features include a heater and degassing function. Recent approaches in physical modification of protein functionality. 10.1533/9781782420620. will also be available for a limited time. 116W) and 40kHz for 0, 5, 10, 15, and 20min at 37C. Protein aggregation. Ultrasonication of fermenting milk allowed for acceleration of fermentative process by 10% and improved the quality of the final product. The released protein formed aggregates with surface charge similar to micelles. Nutr., Woodhead Publishing, 2010: pp. Peleg M. The instrumental texture profile analysis revisited. Ultrasound bath (BRANSONIC, model CPX3800H) at 40kHz and 100W and Intensity of 1591mW/cm. However, it has been reported that the firmness of yogurt can be improved by homogenizing milk using HIU at temperatures below 60C. Frecuency of 19kHz at 400W with energy densities of 0.33.0kJ/cm. In addition, no effect was observed on melting activity or hardness of anhydrous milk fat blends with rapeseed oil after 0 to 10min [26]. The firmness of the gel was a consequence of the denaturation of whey proteins and changes in the membrane of the fat globule. Yogurt (Raw cow milk with 3.02% fat, 3.01% protein). Juri et al. Table 3 summarizes the effects of applying ultrasound on the rheological and textural properties of milk and dairy products, which are discussed below. Torkamani et al. In another study, Marchesini et al. [79] reported similar results when reconstituted skim milks (10% w/w total solids, pH 6.78.0) were ultrasonicated (20, 400 or 1600kHz at a specific energy input of 286kJ/kg) at a milk temperature of <30C. Akdeniz V., Akaln A.S. New approach for yoghurt and ice cream production: high-intensity ultrasound. [56], who used milk protein concentrate with caseins in its composition. Nevertheless, this technology is not yet widely accepted in the dairy industry [198]. Meanwhile, in the mixture of the two proteins, it decreases surface hydrophobicity because the thiol exposed in -lactoglobulin interacts with the disulfide bond of -lactalbumin [59]. Ultrasound treatment for 5min at 300W recorded the best texture and body. [18] found that, in sheeps milk, there were no changes in the protein profile or free amino acids, maintaining the quality of the product and its suitability for the production of dairy products. Rectangular plate transducers at 400, 1000, and 2000kHz and 8390kJ/kg. Mexic. Chandrapala J., Zisu B., Kentish S., Ashokkumar M. The effects of high-intensity ultrasound on the structural and functional properties of -Lactalbumin, -Lactoglobulin and their mixtures. Soria A.C., Villamiel M. Effect of ultrasound on the technological properties and bioactivity of food: a review. Maximum net power=750W and 220V. 20kHz, 20% amplitude for 19.75min. Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication. The bioactivity of functional compounds increased when ultrasound processing was applied [84], [123]. Chemical reactions could be initiated by the acoustic cavitation process or may simply refer to increased reaction rates/efficiencies of reactions that would otherwise occur at a slower rate or lower efficiency [10]. When the ultrasonication temperature was kept below 60C, gels with very high firmness were produced without denaturation of the serum proteins. Rani S., Pooja K., Pal G.K. Exploration of potential angiotensin converting enzyme inhibitory peptides generated from enzymatic hydrolysis of goat milk proteins. The effects of ultrasound on beneficial microorganisms used for fermentation applications have been presented. Despite the large number of publications regarding HIU treatments effects on quality properties of dairy products, only a few studies have assessed the effects of HIU on sensory characteristics. Water-holding capacity was reduced by HIU when pH of 4.8 and 5.0 was reached. Munir M., Nadeem M., Qureshi T.M., Leong T.S.H., Gamlath C.J., Martin G.J.O., Ashokkumar M. Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems a review. Influence of gas phase plasma and high power ultrasound on fatty acids in goat milk. vwr pulsing mixer vortex facilities Food Chem. The authors observed significant changes on the cell surface of L. sakei with the appearance of sonoporation. Whey protein isolate, pH 7.0, 50mg/mL, heated at 75C for 15min and cooled at 25C. Non-Thermal Technol. Masuzawa N., Ohdaira E. Attempts to shorten the time of lactic fermentation by ultrasonic irradiation. However, the level of protein denaturation was lower in the thermosonicated milks, so apparently, protein denaturation was not a determining factor in gel firmness in this research [101]. With a net power of 400W (F=19kHz), reductions of Zeta potential have been reported, together with kinetic stability and a decrease in particle size, leading to a higher homogenization in a prebiotic beverage enriched with whey [48]. Featuring a digital timer, the 97043-972 has a capacity of 9.5 liters (2.5 gallons) and offers a temperature range of 20 to 69C (68 to 156F).Specifications- Capacity: 9.5 L (2.5 gal. In fresh milk, the fat globule size was reduced but the casein micelle size was unchanged. Most commercial probiotics incorporated in dairy products are strains belonging to the genera Lactobacillus and Bifidobacterium. This could be an advantage in the cheese industry. They also found that HIU enhances the cholesterol-lowering ability of Lactobacilli for the development of new functional and bioactive dairy products. Inoculated reconstituted skim milk was sonicated at 41C for 8h. The milk was then incubated at 41C for an additional 12h. Ultrasonic treatment of milk released -galactosidase from starter bacteria during fermentation and used for hydrolysis of lactose in situ. 10.1016/j.ultsonch.2017.05.039. Casein, -lactoglobulin, and -lactalbumin are the main allergens in milk proteins. [192] showed that treatment with HIU for more than 100s leads to sensorial deterioration due to the formation of unpleasant flavors in the milk and inadequate disinfection for direct consumption. Recycling mode with a flow rate of 200mL/min. They observed that the rubbery aroma dissipated very quickly. Application of ultrasound to milk at different pH altered the assembly of the casein micelle in milk, with greater effects at pH 8.0 and frequency of 20kHz. No change in band intensity on SDS-PAGE gels, therefore there was no change in protein concentration. [115] also observed similar effect related to the properties of textures and rheology under the same operating conditions previously described above [101]. The application of frequencies between 20 and 60kHz have resulted in modifications in the structure of proteins and formation of aggregates due to denaturation, reduction in particle size [24], [25], [28], [43], [46], [47], [48], [51], [54], [56], [58], [59], [61], [70], [79] and reduction in fat globule size [24], [43], [78], [88], [99]. Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392. Homogenizing effect, producing fat globules of an average diameter equal to 2m or less. The same authors pointed out that investigating ultrasonication parameters such as point of time, pH, duration, and amplitude will help optimize the treatment. Cheese whey: a potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. [. They noted that HIU reduced the fermentation time required to reach a pH of 4.7.