Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk.

中文翻译：

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用高功率超声波和真空除菌处理牛奶的特性。

使用了两种牛奶处理方法，超声波（创新方法）和真空除菌，然后检查牛奶的物理化学和感官特性，主要目的是达到巴氏杀菌牛奶的质量和稠度。