Articles by Monika Rani

Thermosonication: A novel technique for dairy processing

Thermosonication: A novel technique for dairy processing

Using low heat in addition to ultrasound waves, thermosonication is a viable technique that can inactivate pathogenic microorganisms and increase shelf life.
Vandana Chaudhary Monika Rani
June 8, 2018
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.
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