ArticleThe producing reconstituted milk products that retain the same sensory properties as
those of raw milk products is of high interest to the food industry In the technology of producing
reconstituted milk processing products, the most significant factor that determines the component
transition degree and the usefulness of the product being produced is the recombination process.
It determines the possibility of bringing the organoleptic characteristics of reconstituted milk to
the properties of the genuine one. One promising method to improve the process of milk powder
recombination is ultrasonic exposure. The aim of the present study is to improve the process of
milk powder recombination using ultrasonic exposure. The results of the conducted studies show
that the ultrasonic treatment eliminates the agglomerates of dried milk particles in water and
provides more accessible interaction between the particles and water, and as a result, improves
the recombination process. The application of ultrasonic treatment during the reconstitution of
the skim milk powder improved the dissolution of milk solids, as evidenced by around a 75%
reduction in the amount of centrifuged insoluble sediment. The mass fractions of protein and
lactose have increased by 4.8 and 6.5%, respectively