Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel

•Ultrasound promoted the separation of milk fat into fractions in a litre scale vessel.•Milk fat globules were fractionated by accelerated gravity separation under ultrasound.•Yields achieved by ultrasonic fractionation were ascertained by a mass balance.•Fat globule size distributions modified after single or sequential sonication.•Ultrasound fractionation has potential as novel dairy processing intervention.