Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk.

In this article, we studied the effect of acoustic cavitation on the physicochemical and organoleptic parameters, the microstructure of Adyghe cheese made from cow's and goat's milk, and their mixture. The experimental conditions, optimal modes of ultrasonic cavitation treatment of cow and goat milk, and their mixtures are determined. It was found that high-frequency acoustic cavitation improves the physico-chemical and organoleptic indicators of cheese.

Hidden Pitfalls of Using Onion Pollen in Molecular Research.

There is little information on the use of pollen in molecular research, despite the increased interest in genome editing by pollen-mediated transformation. This paper presents an essential toolbox of technical procedures and observations for molecular studies on onion ( L.) pollen.

The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar.

We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined.