Magnetic Laser Radiation Use for the Technological Characteristics Optimization of Raw Milk
Authors:
Andrey V. Mamaev, Anna O. Solovyova, Anna P. Simonenkova, Marina V. Yarkina
Abstract:
The high-quality raw materials availability in Russia today is the main determining factor in the dairy market development. High bacterial contamination leads to a deterioration in taste, a decrease in the nutritional value of raw milk and products made from it, and also contributes to a significant reduction in its shelf life. The research aims at the magnetic laser exposure use to raw milk to optimize its technological characteristics. Depending on the power, radiation frequency and exposure time, a man run the experiment with raw milk selected from one batch of cows in the Federal State Unitary Enterprise “Streletskoe” of the Russian Agricultural Academy of the Oryol district of the Oryol region, in comparison with raw milk pasteurized at a temperature of (76 ± 2) °C for 20 sec. The researchers used the device “Mustang 1” (model 017) with and without a magnetic laser nozzle MLO-1 as a magnetic laser emitter. They studied the laser exposure impact on the organoleptic, physico-chemical and microbiological parameters of raw milk in order to create conditions for the high-quality, competitive fermented milk products manufacture. The magnetic laser radiation reduces the titratable acidity of raw milk by 1–2 °T, enabling an increase in the milk grade from the second to the first one and an extension of the bactericidal phase in compliance with organoleptic parameters. The authors adjusted the optimal mode of processing raw milk using magnetic laser radiation: power – 80 W, radiation frequency – 3000 Hz, exposure – 256 sec.
Keywords:
magnetic laser radiation; milk; pasteurization; technological characteristics; titrated acidity
For citation:
Andrey V. Mamaev, Anna O. Solovyova, Anna P. Simonenkova, Marina V. Yarkina. Magnetic Laser Radiation Use for the Technological Characteristics Optimization of Raw Milk. Индустрия питания|Food Industry. 2023. Vol. 8, No. 4. Pp. 89–97. DOI: 10.29141/2500- 1922-2023-8-4-9. EDN: WAYMCK.
