In the 21st century, innovation in the dairy industry will be essential in enhancing international competiveness in a truly global
market. Such innovation will also be critical in meeting consumer demands for ?miracle foods? that are not only safe and
nutritious, but also natural, economical to manufacture, great tasting, environmentally-friendly and enhance health and wellbeing
quite a challenge. Ultrasonic cavitation is a new powerful processing technology that can be applied safely, environmentallyfriendly,
efficiently and economically. Ultrasonic cavitation generates physical effects, including agitation, microstreaming, and
enhanced mass transport. In some conditions near adiabatic, collapse generates very high temperatures and pressures within the
cavitation bubbles leading to the formation of reactive radicals that can be managed or used for desired chemical transformations.
Laboratory studies determined that ultrasound can be effective in reducing microbial counts in milk, inhibiting or enhancing
enzymic activity, improving the quality of cheeses and yoghurts, incorporating nutraceuticals, enhancing whey ultrafiltration,
extracting functional foods, reducing product viscosity, homogenizing milk fat globules, enhancing crystallization of ice and
lactose, cutting of cheese blocks and reducing fouling of heated surfaces. The ultrasonic energy required for above applications is
low and scaling upto production scale with significant savings in processing cost is feasible.
Santosh Chopde has completed M.Tech (Dairy Engineering) from NDRI, Karnal (INDIA) and presently he is working as an assistant professor at
College of Dairy Technology, Udgir.
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