Abstract
In this article, we studied the effect of acoustic cavitation on the physicochemical and organoleptic parameters, the microstructure of Adyghe cheese made from cow's and goat's milk, and their mixture. The experimental conditions, optimal modes of ultrasonic cavitation treatment of cow and goat milk, and their mixtures are determined. It was found that high-frequency acoustic cavitation improves the physico-chemical and organoleptic indicators of cheese. The 45 kHz mode, with 17 min a processing time, is optimal, improving the microstructure of cheese, organoleptic, physico-chemical indicators.