Monika Rani is an assistant professor of dairy technology at the College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisa, India.
Using low heat in addition to ultrasound waves, thermosonication is a viable technique that can inactivate pathogenic microorganisms and increase shelf life.
The search for new alternatives for pasteurizing and processing milk has led food scientists and technologists to use preservation and processing factors other than heat to ensure microbiological safety and to preserve the quality characteristics of the food.
