What question did this study set out to answer?

The aim is to explore how high-intensity ultrasound affects the structural and functional properties of buttermilk and its application in ice cream.

Effect of High‐Intensity Ultrasound on Structural and Functional Properties of Buttermilk and Its Application in Ice Cream

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This research investigates high-intensity ultrasound impact on buttermilk properties, suggesting potential for enhancing ice cream formulations.

The aim is to explore how high-intensity ultrasound affects the structural and functional properties of buttermilk and its application in ice cream.
Buttermilk subjected to high-intensity ultrasound at different amplitudes (20%, 40%, 60%) and durations (5, 10, 15 min).
Characterization of protein structural changes using free sulfhydryl content and FTIR.
Assessment of functional properties including solubility, viscosity, fat absorption capacity, and emulsifying indices.
Sensory evaluation conducted to compare ice cream formulations.
Moderate HIUS treatments increased thiol exposure significantly.
Only fat absorption capacity improved significantly across most HIUS treatments.
FTIR spectra showed rearrangements in protein structure and improved protein interactions.
Ice cream with HIUS-treated buttermilk exhibited lower overrun and better meltdown resistance.
Sensory evaluations indicated favorable ratings but slightly lower scores for HIUS-treated buttermilk ice cream.

Joskua et al. (2026) studied this question.

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This research investigates high-intensity ultrasound impact on buttermilk properties, suggesting potential for enhancing ice cream formulations.