Effect of high-energy emulsification on properties of commercial low-temperature pasteurised milk

The present study investigated milk quality through changing physicochemical properties by using high-energy emulsification (microfluidisation, MF; and ultrasonication, US). The results will aid in making better quality dairy products. MF was more effective in changing the physicochemical properties of milk; compared to US, MF resulted in smaller, monodispersed particles, and MF better inactivated protease activity without changing the pH, lipid oxidation and thermal denaturation of protein during storage periods.