Abstract
Homogenization is a standard milk processing method used to stabilize fat emulsions against gravitational separation. In the dairy industry, high-pressure homogenization is commonly applied, which requires significant energy input to achieve optimal processing conditions. The size and composition of fat globule membranes affect the sensory and rheological properties of secondary dairy products [1]. Recently, ultrasound has been frequently used for milk homogenization [2]. Unlike ultrasound, mechanical mixing does not provide emulsion stability even after prolonged treatment, highlighting the differences between these two technologies. These differences arise due to the varying degrees of fat globule and membrane disruption. However, dairy products with different physicochemical and functional properties can be produced using both ultrasonic treatment and in combination with other traditional homogenization methods.To study the impact of ultrasonic treatment parameters of milk, specifically their different values, on the size of fat inclusions and the stability of milk emulsion over a certain period after treatment.The study employed an experimental method of milk processing using an ultrasonic cavitation unit.The impact of ultrasonic cavitation on the quality of milk homogenization in a steady volume was investigated. Optimal process parameters, specifically the power of the ultrasonic field and treatment time, were experimentally determined. The use of ultrasonic frequency greater than 33 kHz was found to be impractical.It was experimentally proven that ultrasonic cavitation treatment of milk is extremely effective for obtaining homogeneous emulsions. Given that excessive heating (> 65 °C) is undesirable in the production of dairy products from a technological standpoint, a definite advantage of this method is the low-temperature (50 °C) mode compared to traditional processing methods (75–80 °C), which also positively affects the preservation of nutrients.
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