Exploring the impact of sonication, thermal, and combined treatments on dairy milk: a review

Abstract Research has been conducted on non-thermal methods as a means of sustainable food processing to enhance the quality of dairy products. Consumers have a strong need for improved taste, increased nutritional value, and extended product durability, necessitating the use of modern dairy technology methods. Ultrasound processing has the ability to enhance the functional qualities of milk, including its water holding capacity, viscosity, hydration, emulsification, gelation, and solubility in dairy products. This review examines the influence of ultrasonic and conventional thermal treatment on milk protein and evaluates the implications of high intensity ultrasound technology in milk processing. The understanding of how different ultrasonic settings affect protein structural changes, including protein stability, association, aggregation, and denaturation. This review also covers the topic of the transformation of casein and whey proteins.