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 respectivily. The homogenization index was reduced with increasing time of homogenization with ultrasonic treatments. The mean D-values were 12.17 and 5.49 min. for ultrasonic treatments of 338 and 430 W respectively.
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CITATION STYLE
Rehman Saeed Al-Hilphy, A., Kareem Niamah, A., & B. Al-Temimi, A. (2013). Effect of Ultrasonic Treatment on Buffalo Milk Homogenization and Numbers of Bacteria. International Journal of Food Science and Nutrition Engineering, 2(6), 113–118. https://doi.org/10.5923/j.food.20120206.03
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