Professional paper

Possibility of application high intensity ultrasound in milk industry

Zoran Herceg orcid.org/0000-0003-3967-6676 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Mladen Brnčić
Anet Režek Jambrak
Suzana Rimac Brnčić
Marija Badanjak
Irma Sokolić

Abstract

Recently, a lot of investigations have been focused on development of the novel food processing techniques with the aim to obtain the high quality food products. High intensive ultrasound applied to the milk can destroy some microorganisms and save energy and process time significantly, using milder thermal treatment and obtaining product with higher nutritive value. Therefore, ultrasound treatment has proved to be potentially very successful technique of milk sterilization, particularly in combination with increased temperature.

Keywords

milk; ultrasound; microorganisms

Hrčak ID:

34100

URI

https://hrcak.srce.hr/34100

Publication date:

3.3.2009.

Article data in other languages: croatian

Visits: 3.730 *