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What is Ultrasonication in Dairy Processing about?

This review article discusses the emerging applications of ultrasonication and hydrodynamic cavitation in the dairy industry, highlighting their effects on milk components and various processing techniques. It provides an overview of research studies focused on the modification of milk fat, protein, and other constituents, as well as applications in homogenization, food safety, and microbial inactivation. The authors emphasize the potential of these technologies to become mainstream in dairy processing due

Author

Mantej

Language

EN