A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk.

Tanmay Hazra,Rohit Sindhav,Ch V K Sudheendra,Mitul Bumbadiya,Radhika Govani,Vimal Ramani

Veterinary world（2021）

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摘要

Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties.

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关键词

antioxidant,radical scavenging activity,skim milk,ultrasonication

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