Thesis / Dissertation

The effects of ultrasound on the molecular, structural and nutritional aspects of dairy proteins

Rachana Pathak, Muthupandian Ashokkumar (ed.)

Published : 2021


Process improvement and product improvement in the dairy processing industry is an ongoing dynamic process. Ultrasound processing technology for food processing is in its developmental stages, and dairy sector is a key area for potential applications. The use of low frequency and high frequency ultrasound to modify functional properties of dairy streams is being widely studied by seeking to modify the protein and lipid components of milk. The effects of ultrasound on size of lipid globules and lipid oxidation volatiles have been studied. The effects on functional properties of milk proteins such as viscosity, gelation, heat stability etc. have been documented. However, the present literature..

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University of Melbourne Researchers