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Whey Disinfection and its Properties Changed under Ultrasonic Treatment

Orest Kondratovych, Iryna Koval, Volodymyr Kyslenko, Liliya Shevchuk, Lesia Predzumirska and Natalia Maksymiv
Affiliation: 
Lviv Polytechnic National University, 12, St. Bandery str., 79013 Lviv, Ukraine; orest.kondartovych@gmail.com
DOI: 
https://doi.org/10.23939/chcht07.02.185
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Keywords:

Abstract: 
The effect of ultrasonic cavitation on the vital activity of microorganisms in lactowhey has been investigated. The influence of different gases on the process proceeding and oxygen role in the oxidation of whey organic components under the influence of ultrasound has been determined. The destruction of protein macromolecules takes place in whey chemical structure after ultrasonic treatment. The destruction has been investigated and branched amino and carboxyl groups in whey peptides have been observed.
References: 

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