Effect of ultrasound waves and titanium dioxide on Staphylococcus aureus and Escherichia coli in liquid Kashk

Kashk is one of the common dairy products of Iran that is capable of contamination with pathogenic microorganisms. Ultrasonic waves with destroing effects on cellular membrane can be used for inactivation of microorganisms, but it has limited effect when be used alone. So the aim of this project was a combination of ultrasound and thermal treatments for the processing of liquid Kashk.
The effect of power ultrasonic waves (130w, 20KHz) and titanium dioxide was investigated on Staphylococcus aureus (ATCC 29213) and Escherichia coli (DH 5-α) inactivation in liquid Kashk.
The results indicated that population of indicator microorganisms decreased significantly (P0.05).
Finally, it was found that power ultrasonic waves in combination of Heat treatment can be used as an effective process for decontamination of Liquid Kashk.