首页|Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review
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NSTL
Elsevier
Ultrasound (US) treatment of milk is one of several emerging technologies, often promoted as nonthermal, although a combination with heat appears to show greater potential. Bacteriocidal effects have been studied, as well as certain interesting chemical and physical changes occurring as a result of this treatment. Comparison of published results is confounded by the lack of standardised treatment parameters. US does not appear to offer advantages regarding microbiological quality, in comparison with conventional HTST pasteurisation (72 degrees C for 15 s). Most publications do not address possible sensory changes caused by US treatment but, according to some authors, some definitive changes do occur. To obtain knowledge that ensures that quality products are produced, research on US is needed that combines the aspects of the effect on microorganisms, product functionality and quality and the influence on flavour and sensory aspects of the milk or milk product. (c) 2022 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
NSTL
Elsevier
