High-intensity ultrasound in cheese processing

Roy, 2020, Composition, structure, and digestive dynamics of milk from different species - a review, Front Nutr, 7, 10.3389/fnut.2020.577759 Food and Agriculture Organization of the United Nations (2020). Statistical Yearbook – World Food and Agriculture. Rome:Italy. 363 pp. Global Cheese Market Report 2021: Italy was Largest Importer of Cheese Globally in 2020. Available in: 〈https://www.globenewswire.com/news-release/2021/12/06/2346619/28124/en/Global-Cheese-Market-Report-2021-Italy-was-Largest-Importer-of-Cheese-Globally-in-2020.html〉. Acessed : 16/12/2021. Foodcom (2021). Cheese Market Analysis. Available in: 〈https://foodcom.pl/en/cheese-market-analysis2/#:~:text=Globally%2C%20the%20cheese%20market%20is,value%20of%20US%24%2072.26%20Billion〉. Acessed : 16/12/2021. Strieder, 2021, Advances and innovations associated with the use of acoustic energy in food processing: an updated review, Innov Food Sci Emerg Technol, 74, 10.1016/j.ifset.2021.102863 Balthazar, 2019, Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality, Ultrason Sonochem, 51, 241, 10.1016/j.ultsonch.2018.10.017 Carrillo-Lopez, 2021, Recent advances in the application of ultrasound in dairy products: effect on functional, physical, chemical, microbiological and sensory properties, Ultrason Sonochem, 73, 10.1016/j.ultsonch.2021.105467 Carrillo-Lopez, 2020, The effect of high-intensity ultrasound on the physicochemical and microbiological properties of Mexican Panela cheese, Foods, 9, 1, 10.3390/foods9030313 Crespo, 2022, Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses, Food Control, 131, 10.1016/j.foodcont.2021.108405 Yildiz, 2016, Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – effects on quality attributes during storage, Innov Food Sci Emerg Technol, 37, 1, 10.1016/j.ifset.2016.07.013 Bahri, 2018, The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese, Iran Food Sci Technol Res J, 14, 41 Bermúdez-Aguirre, 2010, Processing of soft Hispanic cheese ("Queso Fresco") using thermo-sonicated milk: a study of physicochemical characteristics and storage life, J Food Sci, 75, S548, 10.1111/j.1750-3841.2010.01850.x Marchesini, 2012, Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk, Innov Food Sci Emerg Technol, 16, 391, 10.1016/j.ifset.2012.09.003 Munir, 2020, Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening, Ultrason Sonochem, 67, 10.1016/j.ultsonch.2020.105140 Jalilzadeh, 2018, The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese, J Dairy Sci, 101, 5809, 10.3168/jds.2017-14352 Huerta-Jimenez, 2022, Properties of Oaxaca cheese elaborated with ultrasound-treated raw milk: physicochemical and microbiological parameters, Foods, 11, 1, 10.3390/foods11121735 Gregersen, 2019, Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes, J Food Eng, 254, 17, 10.1016/j.jfoodeng.2019.03.004 Scudino, 2023, Thermosonication as a pretreatment of raw milk for Minas frescal cheese production, Ultrason Sonochem, 92, 10.1016/j.ultsonch.2022.106260 Zhao, 2014, Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk, Food Chem, 165, 167, 10.1016/j.foodchem.2014.05.081 Liu, 2014, Ultrasound improves the renneting properties of milk, Ultrason Sonochem, 21, 2131, 10.1016/j.ultsonch.2014.03.034