Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
Highlights
The modern food industry is committed to delivering constantly higher-quality, safer and environmentally friendly products
The results showed that the ultrasonic technique was more sensitive during the rennet coagulation process and can be described since pre-gelling. These results were similar to those reported by Wang et al [79], who applied ultrasonic (7.8 MHz) and oscillating rheological methods to evaluate the rennet gel formation of a whey protein-free casein solution preheated to an ultra-high temperature (UHT)
All the results described above demonstrated that nondestructive techniques based on low-intensity ultrasounds present results similar to those obtained by rheological methods, and, in some cases, the sensitivity of ultrasonic techniques is superior
Summary
The modern food industry is committed to delivering constantly higher-quality, safer and environmentally friendly products. LIU is a nondestructive technique; HIU modify the physical and chemical properties of foods; they might be useful when processing dairy products such as yogurt [14,24,25,26,27], fermented beverages [6,28], cheese [18], milk [15], prebiotic beverages [17], whipped cream [29], whey protein [9,30], butter [31], ice cream [27] and dairy beverages [11]. The direct application has a higher risk of contamination, since the probe is submerged directly in the liquid, while the indirect technique is carried out in baths [34]
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