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Emerging applications of ultrasonication and cavitation in dairy industry: a review
Cogent Food & Agriculture
In recent years, there has been emerging trends and gaining popularity of researching, exploring and applying the physical and chemical effects of ultrasonication and cavitation in dairy industry. An overview of ultrasonication and other cavitation techniques is provided here. Effect of hydrodynamic cavitation (HC) and high energy low-frequency ultrasonication on milk components such as fat, protein, and other milk constituents have been highlighted here. Detailed summary of various researchdoi:10.1080/23311932.2018.1549187 fatcat:3taptxmchzbfpf4sojiyaq7m7q