CSIRO Food and Nutritional Sciences, Werribee, VIC 3030, Australia.
Ultrason Sonochem. 2011 Sep;18(5):963-73. doi: 10.1016/j.ultsonch.2011.03.003. Epub 2011 Mar 10.
The effects of application of ultrasonic waves to recombined milk emulsions (3.5% fat, 7% total solids) and raw milk on fat destabilization and creaming were examined. Coarse and fine recombined emulsions (D[4,3]=9.3 μm and 2.7 μm, respectively) and raw milk (D[4,3]=4.9 μm) were subjected to ultrasound for 5 min at 35°C and 400 kHz or 1.6 MHz (using a single transducer) or 400 kHz (where the emulsion was sandwiched between two transducers). Creaming, as calculated from Turbiscan measurements, was more evident in the coarse recombined emulsion and raw milk compared to that of the recombined fine emulsion. Micrographs confirmed that there was flocculation and coalescence in creamed layer of emulsion. Coalescence was confirmed by particle size measurement. These results imply that ultrasound has potential to pre-dispose fat particles in milk emulsions to creaming in standing wave systems and in systems with inhomogeneous sound distributions.
研究了将超声波应用于重组牛奶乳液（脂肪含量 3.5%，总固体含量 7%）和生牛乳对脂肪失稳和起奶油的影响。对粗和细的重组乳液（D[4,3]=9.3μm 和 2.7μm，分别）和生牛乳（D[4,3]=4.9μm）在 35°C 和 400 kHz 或 1.6 MHz（使用单个换能器）或 400 kHz（乳液夹在两个换能器之间）下进行超声处理 5 分钟。根据 Turbiscan 测量，与细重组乳液相比，粗重组乳液和生牛乳的奶油化程度更为明显。显微镜照片证实了乳状液的奶油层中存在絮凝和聚结。通过粒径测量证实了聚结。这些结果表明，超声波有可能使牛奶乳液中的脂肪颗粒在驻波系统和不均匀声分布系统中预先发生奶油化。
