Review: Effect of ultrasound processing on the quality of dairy products

In dairy products ultrasound as a processing tool, even in combination with other techniques, can be used for cleaning installations, inactivation of bacteria and enzymes, enhancement of different processes like enzyme extraction involved in important conversions (clotting and ripening of cheese, etc.) and homogenisation of milk. Nutritional aspects of dairy products treated by ultrasound have been poorly studied, and more information about this subject is necessary if this technique is to be used as a preservation treatment. On the other hand, ultrasound is an energy-consuming technique and scale-up has seldom been done. Research should be especially focused on process configuration to obtain products with a high microbial and nutritive quality.