Milk Emulsions Research Articles

Research on Ultrasonic Cavitation Treatment of Milk. An Experimental Approach

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.

Structure, Biological Functions, Separation, Properties, and Potential Applications of Milk Fat Globule Membrane (MFGM): A Review.

The milk fat globule membrane (MFGM) is a thin film that exists within the milk emulsion, suspended on the surface of milk fat globules, and comprises a diverse array of bioactive components. Recent advancements in MFGM research have sparked a growing interest in its biological characteristics and health-related functions. Thorough exploration and utilization of MFGM as a significant bioactive constituent in milk emulsion can profoundly impact human health in a positive manner. Scope and approach: This review comprehensively examines the current progress in understanding the structure, composition, physicochemical properties, methods of separation and purification, and biological activity of MFGM. Additionally, it underscores the vast potential of MFGM in the development of additives and drug delivery systems, with a particular focus on harnessing the surface activity and stability of proteins and phospholipids present on the MFGM for the production of natural emulsifiers and drug encapsulation materials. MFGM harbors numerous active substances that possess diverse physiological functions, including the promotion of digestion, maintenance of the intestinal mucosal barrier, and facilitation of nerve development. Typically employed as a dietary supplement in infant formula, MFGM's exceptional surface activity has propelled its advancement toward becoming a natural emulsifier or encapsulation material. This surface activity is primarily derived from the amphiphilicity of polar lipids and the stability exhibited by highly glycosylated proteins.

Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion.

This study investigated the impact of calcium chloride (CaCl2) and magnesium chloride (MgCl2) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl2 or MgCl2. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl2 had a slightly stronger impact than MgCl2, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl2-fortified milk displaying a slightly lower negative surface charge than the MgCl2-fortified milk at the same dose. The model milk's viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.

A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level

Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that the emulsions prepared by the new method had a smaller particle size, higher stability, and more interfacial protein coverage when the ratio of fat to protein was 1:3. In addition, proteome differences in interfacial proteins between the new emulsions and simulated infant formula emulsions were investigated, and the results revealed that the interface of the emulsions prepared by the new method contained all major MFGM proteins and unique GO annotations and KEGG pathways. However, only four MFGM proteins (XO, ADPH, PAS 6/7) were quantified at the interface of the emulsions prepared by the common method. Furthermore, the protein number and the total relative abundance of major MFGM proteins were approximately 2-fold and 475-fold higher at the interface of the emulsions prepared by the new method compared to the common method. Overall, the study modulated the interfacial protein composition of fat globules by screening the sources of lipid and homogenization methods and revealed its potential effect on processing stability and biological properties.

Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate

In this study, monosodium glutamate (MSG) was used to improve the viscosity of coconut milk and the underlying mechanism was explored by investigating the changes in structures of coconut milk protein and physicochemical properties of coconut milk. Firstly, the effect of MSG on the properties of coconut milk was studied. The results showed that MSG increased the pH and zeta potential, reduced the particle size, thus enhancing the droplet interaction and increasing the viscosity of coconut milk. Subsequently, the effects of MSG on the structure and properties of coconut proteins (CP) were investigated. FTIR spectroscopy and circular dichroism spectroscopy showed that MSG was able to change the secondary structure of CP. The results of SDS-PAGE showed that MSG was able to bind to CP to form a larger molecular weight protein, thus improving the viscosity of coconut milk. Moreover, MSG was also able to increase the water-binding capacity of CP. In addition, molecular docking and driving force analysis revealed that hydrogen bonds, electrostatic forces, disulfide bonds, and hydrophobic interactions are the main interactions between MSG and CP. Studying the effect of MSG on the viscosity of coconut milk provides theoretical support to improve the viscosity of other plant protein emulsions.

Chemical mapping of milk fat globules using confocal Raman microscopy: Comparison of different milk species and fat globule sizes

Milk fat globules (MFGs) are all mammals' natural physical state of fat in milk emulsion. The distribution of bioactive lipids, especially fat-soluble vitamins, in MFGs is of great interest. In this manuscript, we present a confocal Raman microscopy (CRM) method for chemical mapping of different groups of lipids and β-carotene in MFGs of human, bovine, and goat milk. Using the developed method, the unsaturation ratio (I1658/I1443), C–C intensity ratio (I1063+I1125)/I1083, and C–H intensity ratio (I2885/I2850) of MFGs were quantified, showing significant differences as a function of species, i.e., human, bovine or goat, but not as a function of MFG size (<4 μm, 4 μm–8 μm, and >8 μm). The Raman fluidity of dairy animal milk agrees with the molecular diffusion quantified by fluorescence recovery after photobleaching. The CRM maps indicate that β-carotene is ordered in a triacylglycerol core and surrounded by phospholipids.

Effect of storage temperatures treatment of coconut flesh (Cocos nucifera L.) based on the quality of coconut milk

Coconut plant (Cocos nucifera) is one of the potential industrial plants and has an important role both in terms of nutrition and in terms of economy in Indonesia. The number of coconut plants in Indonesia is used by the community, one of which is as a raw material for making coconut milk. Coconut milk is obtained from the extract of old coconut flesh that has been grated, either with the addition or without water, this white coconut milk liquid is an emulsion of oil and water. Coconut milk contains 230 kilocalories and consists of 67.5% water, 23.8% total fat, 5.54% carbohydrates, 2.29% protein and 0.70% ash. During production, coconut milk needs to undergo pretreatment homogeneous high-speed shear. Generally, this type of pretreatment can improve the emulsion stability in coconut milk. This needs to be done because the coconut milk emulsion system is very easily unstable after thawing. Temperature pretreatmentin coconut flesh is the main factor that influences the quality of the coconut milk produced. This study was conducted to analyze changes in the quality of coconut milk after it was done pretreatment storage of coconut flesh before being grated and squeezed into coconut milk and knowing the temperature pretreatment the most appropriate method to obtain the best quality coconut milk by using the Multiple Attribute Zeleny. The research was carried out in stages including the preparation of tools and materials, making coconut milk starting with cleaning the coconut, then giving pretreatment coconut flesh with 3 storage treatments using cold temperatures (6°C ± 2°C) and freezing temperatures (-16°C ± 2°C) stored for 24 hours and room temperature (27°C ± 2°C) without storage time. Then the coconut flesh is grated and the coconut milk is squeezed and continued with testing the quality parameters of coconut milk. The best treatment in the manufacture of coconut milk is to use pretreatment at freezing temperatures (-16°C ± 2°C) which is stored for 24 hours with the quality of coconut milk in the form of 22% yield, 30.59% water content, pH 6.27, and Viscosity 86.70 cP.

Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems.

Multispectral and molecular docking methods were used to study the interaction mode and mechanism of two important components of whey proteins, lactoferrin (LF) and β-lactoglobulin (β-LG), and of a lactone sophorolipid (LSL) mixed system. The preservation effect of the mixed system on milk was also studied and compared. The results showed that the quenching mechanism of LSL on both β-LG and LF was static, but that the non-covalent complexes formed were the result of the different interacting forces: hydrogen bonds and the van der Waals force for the LSL-β-LG system, and electrostatic force for the LSL-LF system. The binding constants of LSL-β-LG and LSL-LF were all relatively small, and the interaction of LSL with β-LG was stronger than its interaction with LF. After adding β-LG, LF, or the mixed system with LSL to the milk, the stability of milk emulsion was effectively improved in all cases, while the preservative ability was effectively enhanced only by the addition of LF or LSL-LF. These results provide supportive data and a theoretical basis for enhancing the production of dairy products and other byproducts.

Effect of cottonseed milk on growth performance, hematological and semen characteristics in male Wistar albino rats

Various plant based milk extract is appropriate for human nutrition among which cottonseed is one of the potential crops with the advantages of stable milk emulsion, improved nutrient profile with affordable waste utilization. Although cottonseed milk is a popular indigenous beverage, it has not been exploited worldwide for regular consumption owing to the presence of gossypol. The gossypol toxicity and associated gossypol-iron complex formation in the intestine lead to changes in hematological characteristics and alternation of sperm motility in monogastric animals. Male Wistar albino rats weighing 60 to 70 g were divided into four groups of five animals each. The group fed the standard diet (STD) served as control, and the experimental groups included the group (i) rats fed cottonseed diet (CSD) supplemented at 10% of cottonseed level (ii) rats fed conventional aqueous extracted cottonseed milk (CCM) diet (CAD) and (iii) rats fed enzymatic assisted aqueous extracted cottonseed milk (ECM) diet (EAD). The CAD and EAD feed was administrated @ 1 ml/100 g of animal body weight /day for the study period of 45 days among the experimental groups and control group. A significant difference in weight gain of the experimental rats was noticed between the CCM and ECM cottonseed milk extracts fed experimental groups compared with the standard and cottonseed fed groups. The rats fed with CSD, CCM and ECM diet exhibited higher white blood cell counts, also reducing the red blood cells count, hemoglobin hematocrit and platelet in the group compared with STD. No significant difference in semen motility characteristics was noticed among the CSD, CCM and ECM fed groups. In conclusion, the intake of less than the permissible level of gossypol from selected cottonseed and its aqueous extracted milk samples has influenced the hematological parameters and whereas an improved effect was shown in semen characteristics.Graphical

Energy Costs Reduction for Dispersion Using a Jet-Slot Type Milk Homogenizer

The priority task of the milk processing industry is in reducing the specific energy consumption of milk fat dispersion while simultaneously ensuring a high dispersion of milk emulsion. One of the possible ways to solve this problem is by developing and implementing a little-studied jet milk homogenizer of the slot type. In it, homogenization occurs by implementing the method of the separate feeding of cream, which allows creating the maximum difference between the speeds of skim milk and cream, which is a necessary condition for effective dispersion. Analytical dependences have been found that relate power and specific energy consumption to the performance of a milk homogenizer with the separate cream supply, the diameter of the annular gap, the fat content of normalized milk and cream, and the cream supply speed. The rational value of the fat content of the cream used for homogenization is analytically substantiated; in order to reduce the specific energy consumption of the process, their fat content should be higher than 20%. The most significant increase in the energy costs of dispersion is observed when processing milk with a fat content of less than 3–4%, while the use of cream with a fat content of less than 20% leads to a multiple increase in the energy costs of the process. The research results indicate the hyperbolic nature of the dependence of the homogenizer power on its productivity. Supplying the cream through an annular gap of small diameter allows reducing the main component of dispersion energy costs by eight times. The obtained data indicate the existence of a deviation within 5–10% of the experimental power values from the analytical ones, which is explained by the influence of the efficiency of pumps, drives, and losses in the connecting fittings.

Brain energy rescue with ketones improves cognitive outcomes in MCI

AbstractBackgroundAn emerging strategy to delay the onset of Alzheimer disease (AD) is to use ketones to overcome the progressive brain energy deficit caused by deteriorating brain glucose metabolism in mild cognitive impairment (MCI). Ketones (acetoacetate and beta‐hydroxybutyrate) are the brain’s main alternative fuel to glucose; in contrast to glucose, ketone metabolism by the brain is now known to be unaffected in MCI and AD. Successful brain energy rescue with ketones in MCI was recently reported.MethodsIn the 6‐month, randomized, placebo‐controlled Benefic Trial (NCT02551419), the active arm was a ketogenic medium chain triglyceride (kMCT) supplement in a lactose‐free skim milk emulsion (15 g kMCT twice/day; n = 39 completers). The placebo arm was a non‐ketogenic iso‐energetic vegetable oil (n = 44 completers). Brain ketone and glucose metabolism were assessed by PET.ResultsPerformance on all five cognitive domains improved significantly over 6 months in the kMCT group: (i) Episodic memory (trial 1, Free and Cued Recall Test) increased by 1 word (+0.5 Δ Z‐score); (ii) Executive function (Verbal Fluency Test) correct answers increased by 2 words (+0.3 Δ Z‐score) but decreased by 1 word on placebo (‐0.1 Δ Z‐score), time taken on the Stroop Colour Naming Test decreased by 1 sec (p = 0.09), and errors on the Trail Making Test increased by 0.8 on placebo (p = 0.02); (iii) Language (Boston naming test) correct answers increased by 1.3 words. (iv) Processing speed increased directly with higher brain ketone uptake in several white matter tracts. (v) Improved attention was directly associated with increased ketone uptake and functional connectivity in the dorsal attention network.ConclusionsImproved cognition correlating positively with improved brain energy supply by ketones suggests a direct link to brain energy status. The moderate effect size of this kMCT intervention indicates a clinically meaningful benefit on certain cognitive outcomes, some of which relate directly to risk of MCI progressing to AD. Other potential ketogenic interventions that have been less well studied in MCI or AD include a ketogenic diet and ketone salts or esters. Whether brain energy rescue with ketones can delay the onset or progression of AD should now be assessed.

The potential use of acylglycerols on the thermal inactivation of lactic acid bacteria for the manufacture of long-life fermented products

The effect of acylglycerols on the thermal inactivation of lactic acid bacteria used in the production of fermented products was studied. The starting point was the observation of an increase in thermal sensitivity in the presence of an emulsifier based on mono- and diacylglycerols in the culture medium. Analysis of the emulsifier showed that monoacylglycerols were the compounds responsible for this effect, with monopalmitin being the main contributor. Monostearin, on the other hand, showed significantly less potentiating effect. Interestingly, monoacylglycerols showed a greater bactericidal effect when used individually than when used in combination. On the other hand, the rate of thermal inactivation observed in reconstituted skim milk emulsions was lower than in peptone water emulsions, showing that the presence of proteins and colloidal particles increased the resistance of bacteria to heat treatment. With respect to pH values, a reduction in pH from 6.6 to 5.5 promoted an increase in the rate of thermal death. However, at pH = 5.5, the enhancing bactericidal effect was only detectable when the heat treatment was performed at low temperatures but not at high temperatures. This finding is of interest, since it will allow the design of moderate heat treatments, combining the use of temperature with the addition of acylglycerols, to prolong the shelf life of products fermented with lactic acid bacteria, and minimizing the destruction of desirable compounds that were obtained by the fermentation process.

The effects of full‐stream and partial high‐pressure homogenisation on the properties of milk emulsion

SummaryThe study evaluated the effects of full‐stream and partial high‐pressure homogenisation (HPH) on the properties of milk with 3.5% fat content. During full‐stream HPH, the size of particles decreased with an increase in temperature. Fat globules were smaller in milk treated by full‐stream than partial HPH at 60°C. Creaming was not observed in milk subjected to full‐stream HPH. In milk treated by partial HPH, the phase separation rate during ≤48 h of storage increased in samples processed at 60°C, 40°C and 20°C. Despite high top layer volume in milk that was HPH‐treated at a temperature of ≥40°C, its fat content was lower than in milk homogenised at 20°C. The total difference in colour was approximately 1.5–2.0‐fold higher in full‐stream homogenised milk. Partial HPH can be applied in dairy products requiring milk fat dispersion with minimal changes in the components of the colloidal and soluble phases.

Making Virgin Coconut Oil (VCO) With Enzymatic Method Using Pineapple Hump Extract

Indonesia is one of the largest coconut producer countries providing a higher opportunity for producing various products derived from coconut fruit including virgin coconut oil (VCO). The enzymatic method can be chosen as part of VCO production as it offers higher yields. This work then utilized the bromelain enzyme which could hydrolyze protein leading to better oil-water separation in the coconut milk emulsion. Around 200 ml of coconut milk and several variables such as incubation time (24 hours, 36 hours, 48 ​​hours, 60 hours), and the concentration of pineapple hump extract (5%, 10%, 15%, and 20%) were chosen as investigated parameters in this work. The experimental procedure for VCO production followed Indonesia national standard (SNI 7381: 2008). It was found that the incubation time of 24 hr and the concentration of pineapple hump extract 5% as the optimum condition. These parameters resulted in VCO product having specific gravity 0.9150 gr/cm3, free fatty acids 0.133%, and the acid number 1.8 meq/kg which has met Indonesia quality standard for VCO production.

Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin

Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin

One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization

Coconut milk is a traditional subtropical food, but its quality and flavor stability are the biggest challenge for promotion and commercialization. In this study, the effect of dynamic high-pressure microfluidization (DHPM) on texture and flavor properties of coconut milk was investigated under different pressures. The mean particle size decreased from 24.04 ± 1.17 μm (blank sample) to 8.21 ± 0.11 μm, reaching the minimum at 18000 psi. Microfluidization technique has positive effect on the taste of coconut milk, reducing the bitterness value from 13.39 ± 0.23 to 11.50 ± 0.20 (p > 0.05) using electronic tongue; simultaneously, the other tastes were retained. The flavor of coconut milk is less affected by pressure, and the flavor is essentially not lost in the appropriate pressure range. This work provides a new understanding of quality and flavor changes of coconut milk using DHPM in the future processing process.

The Optimization of Addition of Bromelain Enzyme Catalyst on the Fermentation of Coconut Milk to VCO (Virgin Coconut Oil) Using Tempeh Yeast

Coconut (Cocos nucifera) is one of the most abundant tropical plants in Indonesia. It is proven that in 2020 the total area of coconut plantations in Indonesia reached 3,377,376 hectares. Virgin Coconut Oil (VCO) is one of the diversified coconut products with high commercial value. In this study, the production of Virgin Coconut Oil (VCO) was carried out by fermenting tempeh yeast and with the help of the bromelain enzyme as a catalyst. This is because the bromelain enzyme is a type of protease enzyme that acts as a protein breaker in the oil contained in the coconut milk emulsion. Research has shown that the concentration of the bromelain enzyme affects the yield of VCO. Virgin Coconut Oil (VCO) with the addition of 6 grams of bromelain enzyme, 30 hours of fermentation time, and the use of 2 grams of tempeh yeast resulted in the highest yield value of 9.2% and free fatty acids (FFA) of 0.21%. This is because the higher the bromelain enzyme concentration, the more it will bind to protein as a substrate. In addition, the longer the fermentation, the more hydrolysis that occurs in the oil, so that the fermentation time also affects the concentration of free fatty acids of VCO. Analysis of fatty acid content was carried out using the GCMS method and showed that the highest fatty acid content was lauric acid at 54.27%. While the physical characterization of the resulting VCO is in accordance with SNI 7381:2018, which has a distinctive smell of coconut aroma, a distinctive taste of coconut oil, and is colorless.

Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

In this study, skim milk powder (SMP) dispersions were subjected to wet heat pre-treatment at 80 °C at pH 6.6, 7.1 and 7.6 to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions. The results of free amino group content, Amadori products formation and color measurement revealed that the Maillard conjugation was generally faster at higher pH. SDS-PAGE clearly implied the conjugation of whey proteins upon wet heating at different pH values. Non-sedimentable protein content and composition analysis showed that extensive casein dissociation from micelles was found upon wet heat incubation at pH 7.1 and 7.6. The obtained SMP dispersions were subsequently used to prepare RFEM emulsions. The heat stability of RFEM emulsions derived from SMP dispersions incubated at pH 6.6 and 7.6 was improved greatly upon selecting an appropriate incubation time, while the heat stability improvement was less distinct upon incubation at pH 7.1. Furthermore, the incubation time needed to obtain a heat-stable RFEM emulsion against heating at 120 °C for 30 min was shorter at pH 7.6 as compared to the original pH 6.6 (0.5 h versus 2 h). On the other hand, prolonged incubation had a detrimental effect on the heat stability of RFEM.

Microemulsion Stability of Virgin Coconut Oil Based on Tradition of Melala Sumbawa's Society

The Melala is a tradition of the Sumbawa people who use coconut milk to obtain Sumbawa oil for traditional medicine. Coconut milk is a colloidal system of stable oil in water (O/W) microemulsion. Within a particular time, the emulsion will split to produce oil (VCO), protein, and water due to the colloid equilibrium on the stability of the coconut milk emulsion. The purpose of this study was to compare the microemulsion stability of the coconut milk colloid system. The VCO was isolated by heating, enzymatically, acidifying, and adding whiting methods for comparison. The physical stability of the O/W microemulsion was measured by the volume of VCO produced from various isolation methods in simple laboratory experiments. The results showed that the physical stability of the O/W microemulsion on VCO isolation by enzymatic method using papain enzyme was the least.

Discrete-Impulse Energy Supply in Milk and Dairy Product Processing.

The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of milk, preparation of spreads) and, in particular, the processing of cream cheese masses, were studied. Whole non-homogenized milk, fat emulsions, and cream cheese mass were the object of investigation. To evaluate the efficiency of milk homogenization, the homogenization coefficient change was studied, which was determined by using the centrifugation method, as it is the most affordable and accurate one. To provide the proper dispersion of the milk emulsion, six treatment cycles must be carried out under the developed cavitation mode in a static-type apparatus, here resulting in a light grain-like consistency, and exhibiting the smell of pasteurized milk. The emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. On the basis of the obtained data with respect to the regularities of fat dispersion forming in the rotor-type apparatus, the proper parameters required to obtain technologically stable fat emulsion spreads, possessing a dispersion and stability similar to those of plain milk creams, were determined. It was determined that under the DIES, an active dynamic effect on the milk globules takes place. The rheological characteristics of cheese masses were evaluated on the basis of the effective change in viscosity. The effect of the mechanical treatment on the structure of the cheese masses was determined.