We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined. The mechanism of structure formation has been studied in detail.

From the studies carried out, the scientific basis for the choice of structure-forming agents in food systems was established along with the range of rational concentrations of pectin and agar-agar. It was shown that in the case of processing milk curd whey by the cavitation method, the concentration of the structure former can be reduced by 2 times compared to using non-sonicated whey in the food system thus saving costs on the raw materials.

It was established that high-purity cavity treatment minimizes gel-like food systems set time up to 20% compared to the control within 15 min. The duration of high-purity treatment within 15 min contributes to an increase in penetration pressure, which characterizes the texture of the gel-like food two times.

我们使用果胶和琼脂等结构形成添加剂研究了超声波处理的乳清在食品系统中的作用。使用高强度（45KHz，40W，有气蚀）超声波处理的乳清。确定了基于空化的超声处理凝乳乳清的条件和最佳模式。对结构形成的机理进行了详细研究。

通过开展的研究，确定了食品系统中结构形成剂选择的科学依据以及果胶和琼脂的合理浓度范围。结果表明，在通过空化法加工凝乳乳清的情况下，与食品系统中使用非超声处理的乳清相比，结构形成剂的浓度可以降低 2 倍，从而节省了原材料成本。

已经确定，与对照组相比，高纯度腔处理可在 15 分钟内将凝胶状食品系统的凝固时间缩短 20%。15 分钟内的高纯度处理持续时间有助于增加穿透压力，这是凝胶状食物质地的两倍。