Huerta-Jimenez Mariana, Herrera-Gomez Brissa, Dominguez-Ayala Eduardo A, Chavez-Martinez America, Juarez-Moya Juliana, Felix-Portillo Monserrath, Alarcon-Rojo Alma D, Carrillo-Lopez Luis M
Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico.
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico.
Foods. 2022 Jun 14;11(12):1735. doi: 10.3390/foods11121735.
The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30 min. The cheeses made with the ultrasonicated milk (30 min, high-intensity ultrasound, HIU) had greater luminosity without significant changes in hue or chroma, as compared to the controls with no HIU. The yield improved significantly (by up to 2.8 kg/100 L of milk), as the ultrasound treatment time increased. Such cheese yield is attributable to the higher protein content, which was up to 1.5% higher, after sonication. Long-treatment time (30 min) at 25 kHz significantly lowered mesophilic bacteria counts down to limits allowed by current regulations and favors the growth of lactic acid bacteria (LAB) while lowering mold and yeast counts. The absence of and spp. and the decrease in counts in Oaxaca cheese were attributed to the mixing of the paste with hot water, inherent to the traditional elaboration process, and to the antagonistic effect of the ultrasound-triggered increased LAB on pathogenic bacteria. Since the artisanal elaboration of Oaxaca cheese does not comply with the current Mexican regulations regarding mesophiles, ultrasound could be a suitable technology to protect its genuine elaboration process with raw milk.
在析因设计下，评估了超声处理的新鲜原料奶对瓦哈卡奶酪产量、理化性质和微生物质量的影响。测试的超声频率为25kHz和45kHz，处理时间为15分钟或30分钟。与未进行高强度超声（HIU）处理的对照相比，用超声处理过的牛奶（30分钟，高强度超声）制成的奶酪具有更高的亮度，色调或色度无显著变化。随着超声处理时间的增加，奶酪产量显著提高（每100升牛奶最多提高2.8千克）。这种奶酪产量的提高归因于蛋白质含量的增加，超声处理后蛋白质含量提高了1.5%。在25kHz下长时间处理（30分钟）可显著降低嗜温菌数量至现行法规允许的限度，并有利于乳酸菌（LAB）的生长，同时降低霉菌和酵母菌数量。瓦哈卡奶酪中不存在 和 属，且 数量减少，这归因于传统制作工艺中糊状物与热水的混合，以及超声引发的LAB增加对病原菌的拮抗作用。由于瓦哈卡奶酪的手工制作不符合墨西哥现行关于嗜温菌的法规，超声可能是一种合适的技术，可保护其用原料奶的正宗制作工艺。
