Ultrasound Technology in Dairy Processing

  • Jayani ChandrapalaEmail author
  • Bogdan Zisu
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)


High-intensity ultrasound technology has been vastly utilized as a processing method in a number of dairy applications in preference to traditional thermal treatments in recent years. Acoustic cavitation generates physical forces such as acoustic streaming, acoustic radiation, shear, micro-jetting and shockwaves. These forces are utilized in specific dairy applications including emulsification, filtration, functionality modifications, microbial inactivation, homogenization, crystallization and the separation of fat. Although some of these applications are adopted by industry for large-scale operations, most are still limited to laboratory scale. Due to its widespread potential, it is becoming increasingly clear that ultrasound technology has huge potential as an energy efficient emerging technology across the dairy sector.


High-intensity ultrasound Low-intensity ultrasound Dairy Emulsification Heat stability 


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Copyright information

© The Author(s), under exclusive licence to Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Biosciences and Food Technology, School of ScienceRMIT UniversityMelbourneAustralia

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