Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk

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dc.contributor.authorNina, Dunchenko
dc.contributor.authorOlga, Krasulya
dc.contributor.authorElena, Voloshina
dc.contributor.authorSvetlana, Kuptsova
dc.contributor.authorKermen, Mikhailova
dc.contributor.authorArina, Odintsova
dc.contributor.authorAnandan, Sambandam
dc.date.accessioned2026-08-21T06:05:00Z
dc.date.available2026-08-21T06:05:00Z
dc.date.issued2023-06-17
dc.description.abstractIn this article, we studied the effect of acoustic cavitation on the physicochemical and organoleptic parameters, the microstructure of Adyghe cheese made from cow's and goat's milk, and their mixture. The experimental conditions, optimal modes of ultrasonic cavitation treatment of cow and goat milk, and their mixtures are determined. It was found that high-frequency acoustic cavitation improves the physico-chemical and organoleptic indicators of cheese. The 45 kHz mode, with 17 min a processing time, is optimal, improving the microstructure of cheese, organoleptic, physico-chemical indicators. © 2023 The Author(s)
dc.identifier.issn1350-4177
dc.identifier.urihttps://doi.org/10.1016/j.ultsonch.2023.106493
dc.identifier.urihttp://nitt.ndl.gov.in/handle/123456789/214
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.ispartofseriesUltrasonics Sonochemistry; Vol. 98/ Art. 106493
dc.titleInfluence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk
dc.typeArticle
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