Cải thiện sản xuất phô mai với Power Ultrasonics

Production of various cheese types such as hard cheeses, soft cheeses and curd, made from various milk sort (e.g., cow, goat, sheep, buffalo, camel milk etc.) can be efficiently improved by sonication. The application of high-intensity ultrasound accelerates homogenization, fermentation, and ripening, improves microbial stability and shows positive effects on nutrient value and texture.

High-Intensity Ultrasound Improves Cheese Production

Ultrasonic food processing is a well established technology to improve milk homogenization and fermentation in cheese manufacturing. Furthermore, sonication in combination with mild heat treatment – known as thermo-sonication – is used as alternative to traditional heat-based pasteurization, thereby preventing nutrients such as vitamins, amino acids and fats against thermal degradation. Cheese production using milk or whey can be significantly intensified and improved by the application of high-intensity, low-frequency ultrasound.

Ultrasonication has been successfully applied to cheese production processes from bovine / cow milk, sheep milk, buffalo milk, goat milk, camel milk and horse milk.
Ultrasonically promoted cheese production can be used for various cheese types including cheddar cheese, feta cheese, cream cheese, curd cheese, Mexican panela cheese, Hispanic soft cheese, and other cheese specialties.
The effects of low-frequency, high-intensity ultrasound on milk in cheese production include an increase in gel strength and gel hardness, the acceleration of gel formation, increase in the specific surface area, reduction of curd firmness, the small and even particle size distribution of fat globules as well as a greater water-holding capacity.
Ultrasonically increased homogeneity and more even distribution of milk fat globules improves cheese quality, too. For instance, curd properties of goat’s milk with renin showed after 10 min ultrasonication a denser gel crosslinked network, resulting in a more homogeneous microstructure with abundant pores. It is notable that these pores were significantly smaller than those in the milk curd without sonication. This suggests that the curd of goat’s milk treated with power ultrasound shows greater firmness, registering values of G’max (maximum value for the storage modulus) higher than 100 Pa, even higher than those reported in cow’s milk. Similar effect was observed in the adhesiveness (the strength of the internal bonds of the sample). Hence, it can be assumed that high-intensity ultrasound promotes strong interactions between the components of the milk, improving the setting properties. (cf. Carrillo-Lopez et al. 2021)

Ultrasonic Effects on the Production of Various Cheeses

The effects of high-intensity ultrasound on dairy processing and cheese manufacturing have been intensely studied.
Increased cheese yield: Việc sonication sữa tươi tươi với ultrasonicator UP400S trong quá trình sản xuất phô mai panela, dẫn đến tăng năng suất phô mai (%), mặc dù tăng tiết dịch. Tông màu vàng và màu sắc trong phô mai được HIU quảng bá lúc 10 phút. Nhưng không phải tọa độ màu L*, a*, cũng không phải C* bị ảnh hưởng. pH tăng từ 6,6 lên 6,74 sau 5 phút siêu âm nhưng giảm ở mức 10 phút (cf. Carrillo-Lopez et al., 2020)
Improved cheese texture: Regarding studies carried out on cheese, Bermúdez-Aguirre and Barbosa-Cánovas reported that fresh cheese obtained from milk treated with thermosonication (using the Hielscher UP400S – 400 W, 24 kHz, 63 °C, 30 min) was softer and more brittle than cheese from the control milk (without thermosonication). Those characteristics resulted in an easier cheese to crumble, which is a desirable attribute of fresh cheese. These authors explained this behaviour by noting that the microstructure of thermo-sonicated milk cheese presented a more homogeneous structure compared to non-sonicated milk cheese. Moreover, they noted that thermosonication improved homogenization of proteins and fat and increased retention of water molecules in the matrix. Hence, it can be assumed that HIU promotes strong interactions between the components of the milk, improving the setting properties.

Influence of Ultrasonics on Dairy: Viscosity & Rheology, Homogeneity, Microbial Activity

Dairy products are produces from animal milk, such as e.g. cow, sheep, goat, buffalo, horse or camel milk. After harvesting, the milk can be processed to various products, such as homogenized and skimmed milk, yogurt, cream, butter, cheese, whey, casein or milk powder. Cow milk is the most important raw material for the dairy industry with a worldwide production of 542,069,000 tonnes/year.[Gerosa et al. 2012]
Whey (huyết thanh sữa) là sản phẩm phụ của quá trình sản xuất phô mai hoặc casein. Nó bao gồm chủ yếu trong globinstagers α-lactalbumin (~ 65%), β-lactoglobulin (~ 25%), cũng như một lượng nhỏ albumin huyết thanh (~ 8%) và globin miễn dịch. Whey protein là protein hình cầu có thể được chiết xuất từ whey.
Milk powder is processed by spray-dryers to dry and vaporize the milk in respect to obtain the pure dry milk powder. Due to the extremely high energy consumption of spray dryers, a high solid concentration of the liquid is important to optimize the process efficiency.

“Samples of fresh skim milk, reconstituted micellar casein, and casein powder were sonicated at 20kHz to investigate the effect of ultrasonication. For fresh skim milk, the average size of the remaining fat globules was reduced by approximately 10nm after 60min of sonication; however, the size of the casein micelles was determined to be unchanged. A small increase in soluble whey protein and a corresponding decrease in viscosity also occurred within the first few minutes of sonication, which could be attributed to the breakup of casein-whey protein aggregates. No measurable changes in free casein content could be detected in ultracentrifuged skim milk samples sonicated for up to 60min. A small, temporary decrease in pH resulted from sonication; however, no measurable change in soluble calcium concentration was observed. Therefore, casein micelles in fresh skim milk were stable during the exposure to ultrasonication. Similar results were obtained for reconstituted micellar casein, whereas larger viscosity changes were observed as whey protein content was increased. Controlled application of ultrasound can be usefully applied to reverse process-induced protein aggregation without affecting the native state of casein micelles.” [Chandrapala et al. 2012]

Effects of High-Intensity Ultrasound on Milk Nutrients and Microbial Stability

Razavi và Kenari (2020) đã nghiên cứu ảnh hưởng của siêu âm cường độ cao kết hợp với quy trình xử lý nhiệt nhẹ để vô hiệu hóa vi khuẩn và enzyme dẫn đến hư hỏng và suy giảm an toàn trong thực phẩm. Mục đích nghiên cứu của họ là đánh giá hiệu quả của quá trình siêu âm thay thế cho quá trình nhiệt ở nhiệt độ cao đối với số lượng vi sinh vật, oxy hóa lipid như thông số định tính và vitamin là đặc tính dinh dưỡng của sữa. Kết quả cho thấy siêu âm đã có thể làm giảm tải lượng vi sinh vật của sữa và nó tạo ra ít thay đổi về vitamin hơn so với sữa được xử lý bằng xử lý nhiệt thông thường. Về vấn đề này, sonication sử dụng đầu dò siêu âm đã được tìm thấy là vượt trội và hiệu quả nhất ở cường độ 75%. Việc sử dụng loại đầu dò siêu âm ở 55 ° C và cường độ 75% trong 10 phút được khuyến nghị như một quá trình không phá hủy để thanh trùng sữa.

High-Performance Ultrasonic Homogenizers for Cheese Production

Hielscher Ultrasonics is long-experienced in the application of power ultrasound in the food & beverage industry as well as many other industrial branches. Our ultrasonic processors are equipped with easy-to-clean (clean-in-place CIP / sterilize-in-place SIP) sonotrodes and flow-cells (the wet parts). Hielscher Ultrasonics’ industrial ultrasonic processors can deliver very high amplitudes. Amplitudes of up to 200µm can be easily continuously run in 24/7 operation. High amplitudes are important to inactivate more resistant microbes (e.g., gram-positive bacteria). For even higher amplitudes, customized ultrasonic sonotrodes are available. All sonotrodes and ultrasonic flow cell reactors can be operated under elevated temperatures and pressures, which allows for a reliable thermo-mano-sonication and highly effective pasteurization.
State-of-the-art technology, high-performance and sophisticated software make Hielscher Ultrasonics’ reliable work horses in your food pasteurization line. With a small footprint and versatile installation options, Hielscher ultrasonicators can be easily integrated or retro-fitted into existing production lines.
Please contact us know to learn more about the features and capability of our ultrasonic homogenization systems. We would be glad to discuss your cheese application with you!

Bảng dưới đây cung cấp cho bạn một dấu hiệu về khả năng xử lý gần đúng của ultrasonicators của chúng tôi: