Asaad Rehman Saeed Al-Hilphy, Alaa Kareem Niamah, Ammar B. Al-Temimi
Abstract
The effect of ultrasonic treatment on milk homogenization and numbers of bacterial were studied. The results showed that ultrasound treatments with high power had an important effect on milk homogenization. The lowest homogenization indices (high efficiency) were 2 and 3% at 430 and 338W respectively. The homogenization index was reduced with increasing time of homogenization with ultrasonic treatments. The mean D-values were 6.47 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.
Publication Date
5/16/2012
Publisher
International Journal of Food Science and Nutrition Engineering
علاء كريم نعيمة | Alaa Kareem Niamah | 5685