The effects of ultrasonic wave vibration, streaming, and cavitation have expanded the usage of ultrasound in milk and dairy industries. This review will look at the latest achievements in ultrasonic processing of milk and dairy products. Given the significant advances in the utilization of ultrasonic processing in milk and dairy products since the millennium, studies have been incorporated into outcome analysis. While ultrasonic crystallization, creaming, and fractionation are advancing faster, interesting achievements in dairy product functionality have emerged. Non-food contact transducers are scalable and better suited for industrial processes. In conclusion, large-scale processing equipment, alone or in combination with other technologies, will help expand ongoing microbial reduction processes.

中文翻译：

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牛奶及乳制品超声波加工新成果

超声波振动、流动和空化作用扩大了超声波在牛奶和乳制品行业的应用。本综述将着眼于牛奶和乳制品超声波加工的最新成就。鉴于自千禧年以来超声波加工在牛奶和乳制品中的应用取得了重大进展，研究已被纳入结果分析中。虽然超声波结晶、乳化和分馏技术发展得更快，但乳制品功能性方面也取得了令人感兴趣的成就。非食品接触传感器具有可扩展性，更适合工业流程。总之，大型加工设备，单独或与其他技术相结合，将有助于扩大正在进行的微生物减少过程。