Innovative Ultrasonic Treatment for Enhancing Physicochemical and Foaming Properties of Raw Milk: Toward Sustainable Food and Agriculture

Norliza Binti Julmohammad; Shanmugapriya A/P Gunaseelan; Siti Norazilah Binti Maklin1; Huong Yew Sen; Suryani Binti Saallah; Md Jahurul Haque Akanda; Fithri Choirun Nisa; Norziana Binti Julmohamad; Siti Norliyana Binti Abdul Rahman

Authors

Norliza Binti Julmohammad Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia https://orcid.org/0000-0003-1816-7127
Shanmugapriya A/P Gunaseelan Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Siti Norazilah Binti Maklin1 Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Huong Yew Sen Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Suryani Binti Saallah Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia https://orcid.org/0000-0002-0282-0040
Md Jahurul Haque Akanda Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, Arkansas 71601, USA https://orcid.org/0000-0001-7432-1542
Fithri Choirun Nisa Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, 65145 Malang, East Java, Indonesia
Norziana Binti Julmohamad Department of Veterinary Services, Kepayan, 88200 Kota Kinabalu, Sabah, Malaysia
Siti Norliyana Binti Abdul Rahman Desa Dairy Farm, Mesilau, 89308 Kundasang, Sabah, Malaysia

Keywords:

Ultrasonic, Non-Thermal Treatment, Raw Milk, Physicochemical Properties, Foaming Properties

Abstract

Raw cow’s milk is highly perishable and traditionally processed using thermal treatments, which can degrade its nutritional and functional properties. This raises a need for alternative methods that can ensure the safety and quality of raw cow’s milk. Ultrasound-treated cow’s milk is an emerging, innovative non-thermal technology that supports sustainable food processing by improving milk quality without high heat. This study aimed to analyse the effects of sonication on the microbial load, physicochemical, and foaming properties of raw cow’s milk, highlighting its potential in sustainable dairy innovation. The treated milk reduced fat (3.28%) and protein (3.08%) compared to untreated raw milk. Microbial analysis revealed that sonicated milk had <3 cfu/g of Escherichia coli, 0 cfu/g of Staphylococcus, and no detectable Salmonella spp. the total coliform count was significantly reduced to 1100 cfu/g depending on amplitude and time settings. Physicochemical assessments were conducted, including pH, viscosity, specific gravity, particle size distribution, zeta potential, titratable acidity, and colour. Statistical analysis using two-way ANOVA and post hoc Tukey’s test showed that milk treated at 40% amplitude for 6 minutes exhibited the most favourable quality outcomes across multiple parameters. These findings support using ultrasound as an innovative, energy-efficient processing method that enhances milk quality and contributes to sustainable food and agricultural practices.

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