ARCHIVES
VOL. 8, ISSUE 6 (2023)
Impact of ultrasonic processing on the physicochemical properties of dairy products
Authors
C Barrish
Abstract
This review article explores the impact of ultrasonic processing on the
physicochemical properties of dairy products. Ultrasonic processing, a
non-thermal food processing technology, has gained attention for its potential
to modify and improve various characteristics of dairy products without the
adverse effects of heat. The review synthesizes current research findings,
focusing on changes in texture, shelf life, microbial load, and sensory
attributes, and discusses the implications of these changes for the dairy
industry.
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Pages:36-38
How to cite this article:
C Barrish "Impact of ultrasonic processing on the physicochemical properties of dairy products". International Journal of Academic Research and Development, Vol 8, Issue 6, 2023, Pages 36-38
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