Effect of sonication time on physical and foaming properties of pasteurized milk

This study investigates the impact of ultrasonication duration on the properties of milk foam. Milk samples were subjected to ultrasonication for varying durations (1, 3, 5, 7, and 10 min), resulting in different sizes of native fat globules (249.5, 221.5, 222.6, 207.5, and 244.8 nm, respectively)....

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Bibliographic Details

Main Authors:	Siti Norazilah Maklin, Norliza Julmohammad, Suryani Saallah, Sariah Saalah, Nurul'azah Mohd Yaakub, Mohd Dona Sintang, Siti Norliayana Abd Rahman, Norziana Julmohamad
Format:	Article
Language:	en
Published:	Elsevier B.V. 2025
Subjects:	T1-995 Technology (General) Food processing and manufacture
Online Access:	https://eprints.ums.edu.my/id/eprint/44231/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/44231/ https://doi.org/10.1016/j.idairyj.2024.106137
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