Non-thermal treatment of milk: Ultrasonics and megasonics

Abstract

Propagation of ultrasonic waves imparts different physical and chemical changes in milk, both in low and high (megasonic) frequency ranges. These effects are harnessed in the presence and absence of acoustic cavitation for applications such as milk homogenization, emulsification, cream separation and for improving functionality and shelf-life. This chapter discusses the different applications of ultrasonics and megasonics during milk processing with specific consideration given to mechanisms by which changes are imparted in milk constituents. Elements of basic ultrasonic milk processing equipment are presented including design parameters such as equipment geometries, operational modes and ul..