Scientists from the North Caucasus have devised an unusual technology
Scientists from the North Caucasus Federal University have introduced a new method for the restoration of milk raw materials using ultrasound. This innovative technology aims to significantly reduce dependence on artificial additives in dairy production – a crucial factor for consumer health.
Rector Dmitry Bespalov emphasized that the developed method holds practical significance and has already garnered interest from producers in the food industry. The ultrasonic approach allows for the efficient restoration of milk raw materials without the use of chemical stabilizers and preservatives.
The project is being implemented as part of the federal program “Priority 2030,” aimed at supporting Russian universities. The scientific team has already obtained a patent for the method of yogurt production using ultrasonic cavitation based on dry milk. It has improved the taste and appearance of the product while reducing energy costs in production. The patent was acquired by one of the major dairy plants in Stavropol.
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