Thermosonication as an Alternative to Conventional Pasteurization of Cream: Effects on Microbial Inactivation and Physicochemical and Rheological Stability During Storage

This study evaluated thermosonication (TS) and ultrasonication (US) as alternatives to low-temperature long-time pasteurization for processing cream standardized to 35% fat. Seven treatments were applied (TS65-30, TS65-15, TS65-5; US40-30, US40-15, US40-5; and P65-30), and samples were analyzed over 45 days for microbiological and physicochemical quality. Thermosonication showed the best overall performance, eliminating psychrotrophic bacteria at day 0 (0.00 log CFU/g), maintaining the lowest counts after 45 days (1.27 log CFU/g), and achieving total coliform counts below 1 log MPN/g. In addition, TS preserved color, maintained pH stability, and retained viscosity. Although TS65-30 exhibited the highest overall microbial control, TS65-15 provided a favorable balance between microbial reduction, physicochemical stability, and process efficiency due to its shorter treatment time and lower energy requirements. In contrast, ultrasonication alone promoted the growth of lactic acid bacteria and increased fungal counts, limiting its use as a standalone technology. Therefore, thermosonication, particularly under TS65-30 and TS65-15 conditions, emerges as a promising alternative to conventional pasteurization, ensuring initial microbial reduction and physicochemical stability throughout refrigerated storage.