Recent advances in ultrasound application in the dairy industry: Efficacy and challenges in microorganism inactivation

This literature review explores the application of ultrasound (US) technology for inactivating microorganisms in dairy products. By examining recent studies in the past decade obtained from databases such as Google Scholar, SciELO, Scopus, and ScienceDirect, this review evaluated the effectiveness and potential of US as an alternative to traditional thermal methods. The main focus was on US mechanisms, including cavitation, and its impact on the sensory and nutritional properties of dairy products. Key findings highlight the advantages of US, such as its non-thermal nature, which helps preserve the quality of dairy products, and its effectiveness in reducing microbial loads. Additionally, the review discussed the technical, economic, and regulatory challenges that must be addressed for widespread industrial adoption. Future research directions are suggested to enhance the application of US in the dairy industry and improve food safety and quality.