Chapter 6
High Power Ultrasound Processing in Milk and Dairy Products
Bogdan Zisu,
Jayani Chandrapala,
Bogdan Zisu
Dairy Innovation Australia Ltd, Australia
School of Applied Sciences, College of Science, Engineering and Health, RMIT University, Australia
Search for more papers by this authorJayani Chandrapala
School of Chemistry, University of Melbourne, Australia
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Australia
Search for more papers by this authorBogdan Zisu,
Jayani Chandrapala,
Bogdan Zisu
Dairy Innovation Australia Ltd, Australia
School of Applied Sciences, College of Science, Engineering and Health, RMIT University, Australia
Search for more papers by this authorJayani Chandrapala
School of Chemistry, University of Melbourne, Australia
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Australia
Search for more papers by this authorBook Editor(s):Nivedita Datta,
Peggy M. Tomasula,
Nivedita Datta
College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
Search for more papers by this authorPeggy M. Tomasula
Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA
Search for more papers by this authorSummary
Ultrasound has been known to create material changes through physical and chemical reactions. The homogenization effect of ultrasound is one of the most recognizable traits of the technology. This chapter explores the dairy applications in response to ultrasound treatment in a more descriptive manner. The efficiency of ultrasonic sonication is driven by several other important factors in addition to frequency, such as power. Membrane technology is currently used in the dairy industry for a variety of applications, such as separation of milk components, concentration of protein levels for spray drying and more. The chapter focuses on the effects of ultrasound on bulk physical and functional properties of casein-containing systems and their respective secondary dairy products. Controlling the viscosity of dairy streams with ultrasound is one of the most promising applications to have recently emerged. The thermal stability of whey proteins during heating is a major continuing processing issue.
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