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Handbook of Ultrasonics and Sonochemistry pp 1287–1320Cite as

Ultrasound Processing of Milk and Dairy Products

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Abstract

The application of ultrasound to conventional dairy processes has the potential to provide significant benefits to dairy industry such as possible cost savings and improved product properties. Moreover, the appeal of ultrasound as a processing technique has been regarded safe compared to other emerging technologies. During the past decade, the technology has rapidly emerged as a mild nonthermal processing tool capable of replacing or assisting many conventional dairy processing applications such as inactivation of microbes and enzymes, homogenization and emulsification, creaming, crystallization, and functionality modifications within dairy systems. These aspects are highlighted in this chapter.

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  1. Advanced Food Systems Unit, College of Health and Biomedicine, Victoria University, 3030, Werribee, VIC, Australia

    Jayani Chandrapala

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  1. Jayani Chandrapala
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Chandrapala, J. (2016). Ultrasound Processing of Milk and Dairy Products. In: Handbook of Ultrasonics and Sonochemistry. Springer, Singapore. https://doi.org/10.1007/978-981-287-278-4_66

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