INFLUENCE OF ULTRASOUND VIBRATIONS ON THE FERMENTATION PROCESS OF FERMENTED MILK DRINKS

Fermented dairy products are one of the critical sources of essential amino acids, vitamins, minerals, and other biologically active compounds that support the functioning of the human immune system and reduce the impact of adverse environmental factors. Therefore, daily consumption of such products is recommended for people of all ages. Fermentation is the longest stage in producing these products, requiring significant production space and high energy consumption to maintain the required temperature. Therefore, reducing the duration of this process without harming the quality of the product is an essential area of research. Creating different dairy products naturally enriched with nutrients and avoiding artificial additives is also essential. This contributes to developing the natural and eco-friendly products segment, reducing production costs, and making medical diets more affordable. The sonication of fermented mixtures is a promising method to achieve these goals. In recent years, ultrasound has shown its effectiveness as an economical means to change the aggregate state, dispersion, and emulsification and accelerate substance diffusion, crystallization, and dissolution. Furthermore, it activates chemical and biochemical processes. This method is becoming increasingly widespread in various manufacturing processes due to its cost-effectiveness and the availability of inexpensive and reliable ultrasonic equipment. Its properties make it a financially viable option for improving fermented dairy production. The change in active acidity of milk during fermentation with mesophilic lactic acid bacteria was chosen as a control indicator. Experimentally, it was found that ultrasonic treatment with a wave frequency of 30 ± 1 kHz, a duration of 60 seconds, and a power of 240 W allows achieving optimal conditions for active fermentation by mesophilic starter cultures of direct application. This treatment mode improved the fermentation process, promoting more efficient development of starter cultures and significantly increasing the fermentation activity. This allows the preservation of valuable nutrients in the product, improves its texture and taste characteristics, and reduces production time, an essential aspect of industrial conditions.