A study was undertaken in order to monitor the effect of vibrations with variable frequency (10-60 Hz) and different times of exposure to vibrations (30 and 120 min) on changes in selected physicochemical properties of milk, especially those determining its technological usability. Vibrations were found to negatively affect the properties of milk significant from the technological point of view, producing a slight increase in its acidity and conductance, a decrease in thermal and ethanolic stability as well as a reduction in the time of rennet coagulation of raw milk, among other effects. The changes of the analysed milk traits as affected by vibrations were observed to depend on the frequency band applied and to intensify with an increasing frequency and elongated time of milk exposure to vibrations, thus exerting a significant, negative impact on its technological usability.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.