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Ultrasonic Processing for Dairy Applications: Recent Advances

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Abstract

The application of ultrasound to conventional dairy processes has the potential to provide significant benefits for the dairy industry such as energy savings and improved product properties. In recent years, the physical and chemical effects of high-intensity ultrasound in liquid and solid media have been extensively studied. Specific dairy processing applications such as emulsification, crystallisation, inactivation of microbes, functionality modifications and fat separation that harness the physical forces of ultrasound are highlighted in the present review.

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

    Jayani Chandrapala

  2. Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC, 3122, Australia

    Thomas Leong

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Chandrapala, J., Leong, T. Ultrasonic Processing for Dairy Applications: Recent Advances. Food Eng Rev 7, 143–158 (2015). https://doi.org/10.1007/s12393-014-9105-8

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