The effect of ultrasonic processing on physical and chemical properties of milk‐based soft, brine cheese

Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as non‐heat alternative to pasteurization. In this study, milk‐based soft cheese was treated using various sonication times (0, 1, and 3 min) at set frequency (22 kHz) with an amplitude of 60% 630 W different ripening periods 15, 30, 60 days) brine (15%), stored 4 °C, reduce heat treatment increase yield. The physicochemical parameters white cheeses were examined over next days compared control cheese. result showed that ultrasound had no significant effect on terms their fat protein content storage. Compared sample, improved taste aroma ratings due increased lipolysis proteolysis. overall acceptability, ultra‐filtrate sonicated for min received highest marks control. Sonication fresh milk maximum yield (190.5 g/L milk) untreated raw yields (150.32 g/L).