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South Ural State University and NIT Warangal work on enhancing properties of milk products

Posted on Tuesday, December 11, 2018

Times News Network

A research team at South Ural State University (SUSU), located in Chelyabinsk, Russia, in cooperation with colleagues from the Russian State Agrarian University and the National Institute of Technology (NIT), Warangal (India), have significantly enhanced the health properties of fermented milk products (kefir in particular) thanks to ultrasonic treatment. The results of their experiments were published in the Ultrasonics Sonochemistry magazine.

Kefiran, the water-soluble polysaccharide in the kefir grain, has antimicrobial and healing properties and can reduce blood pressure and cholesterol levels in blood serum. The anti-tumor effect and ability to increase immunity are also well-known. All this prompted researchers to try to increase the kefiran content in the consumer products.

“The main objective of our research was to step up the kefiran content in fermented milk drinks. For this  we treated milk with ultrasound," said Prof. Irina Potoroko, head of the Food Technology and Biotechnology Department at SUSU School of Medicine Biology.

She noted that healthy dairy drinks are traditionally produced with milk and then with added fermentation starter. Kefir exopolysaccharide accumulates in the course of fermentation (resulting in kefir from milk). The researchers have added milk sonication to the fermentation process. The researchers claim that results in faster kefiran buildup and increased kefiran content in the milk.

“The effects of sonication are interesting; it is not quite clear if ultrasound boosts the development of healthy microorganisms or if it suppresses them and they start producing kefiran as a defense response. We have decided to determine which treatment parameters are required to intensify this process while maintaining the qualities of the consumer product. Mathematical simulations helped establish the best modes and duration of the ultrasound treatment,” explained Irina Kalinina, associate professor at SUSU.

Researchers at SUSU School of Medicine Biology have received patents for ultrasound applications in the production of dry extracts and fermented milk drinks, and for reconstituted powdered milk and meat packing.

Postdoctoral researches from India and students from other countries have been actively participating in scientific inquiries of SUSU School of Medical Biology.

School of Medical Biology will offer new course on ‘Agrobiotechnology: Development of effective grain disinfection technologies’, for the international students. Specialists in this field are in demand all over the world. The course is especially useful for students from other countries as it stimulates development of new areas of research.


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