EFECTO DEL ULTRASONIDO APLICADO AL SUERO DE LECHE PREVIO AL CALENTAMIENTO EN LA ELABORACIÓN DE REQUESÓN

One of the main products that can be obtained from whey is curd cheese. Ultrasound studies applied to whole cow's milk in the pasteurization stage have shown that increases performance in fresh cheese. Therefore, the objective of this study was to evaluate the effect of high intensity ultrasound (42kHz, 14W), applied to bovine whey prior to warming in the development of cottage cheese of yield, moisture, ash, color and texture of the same. Three treatments at different times of sonication were evaluated: 20, 40 and 60min, treatment control was serum without sonication. Ultrasound showed no effect on yield of cottage cheese and parameters of moisture, ash, color and texture.