Vol. 24, No. 3 (2025), Bio25569 https://doi.org/10.24275/rmiq/Bio25569

Thermoultrasonication as an emerging technology for raw cow’s milk processing: A review of its impacts on food safety and physicochemical quality

 

Authors

A. Monter-Arciniega, N. S. Cruz-Cansino, A. Castañeda-Ovando, A. S. Jiménez-Osorio, C. Jiménez-Pérez, S. R. Tello-Solís, G. M. Rodríguez-Serrano

Abstract

Ultrasonication combined with mild heating (TUS) has emerged as a promising alternative to conventional heat treatment (CHT) for the processing of raw cow’s milk (RCM). Recent studies report significant microbial inactivation—typically around 2.5 log reductions—while preserving key nutritional and physicochemical properties. The majority of findings indicate minimal degradation of proteins and lipids, improved viscosity, enhanced stability of bioactive compounds, and a marked decrease in aflatoxin M1 (AFM1) levels. Although processing parameters such as amplitude, frequency, and duration vary across studies, there is a consistent emphasis on the synergistic effect of acoustic cavitation and moderate thermal input. This synergy not only contributes to microbial safety but also offers potential reductions in energy consumption compared to traditional thermal processing. Nevertheless, further efforts are required to scale up the technology and standardize operating protocols to facilitate regulatory acceptance. These findings collectively underscore the potential of TUS as an innovative and efficient approach for enhancing the safety and quality of dairy products.

Keywords

milk, thermoultrasonication, microbial inactivation, physicochemical properties, dairy processing.

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