Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk

In this study it is stated in what conditions ultrasounds (US) could be used as effective sanitation procedure without the production of off-flavours and what is the inactivation capacity toward E. coli, P. fluorescens and D. hansenii in that conditions. Moreover, our results indicate possible markers of milk sensory degradation caused by US treatments. These markers (dodecanoic acid, octanoic acid, δ-dodecalactone and decanoic acid methyl ester) could be used to check milk sensory quality after US treatment instead of using expensive and time consuming sensory tests.