# Pasteurization of Foods with Ultrasound: The Present and the Future
## 6 Quality
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Product** & **Quality attribute** & **Processing Conditions** & & **Results** & **Reference** \\ \hline PLANT-BASED MILK & & & & Crtl. & Proc. & \\  & & & \(\mathrm{pH}\) & 6.12 & 6.11 & \\  & & & Brix & 4.48 & 4.27 & \\ Almond milk & pH, Brix, viscosity, brownning & 40 kHz, 600 W, & Viscosity (cP) & 3.55 & 4.2 & [49] \\  & index (BI), \(L^{*}\), cloudiness & 60 \({}^{\circ}\)C, 40 min & BI & 0.173 & 0.18 & \\  & & & \(L^{*}\) & 64.38 & 63.26 & \\  & & & Cloudiness & 6.5 & 9 & \\  & & & & Crtl. & Proc. & \\ Hazelnut milk & pH, \(L^{*}\), Syngenesis & 62.37 W/cm\({}^{2}\), & pH & 6.51 & 6.42 & \\  & & 75 \({}^{\circ}\)C, 15 min & \(L^{*}\) & 75.16 & 73.91 & \\  & & & Syngenesis (\%) & 63.39 & 60.92 & \\ \hline DAIRY AND POULTRY & & & & Crtl. & Proc. & \\  & & & & & \\ Butter & Moisture content (MC), \(\mathrm{a}_{w}\), pH, & 20 kHz, 200 W, & MC (\%) & 15.8 & 13.71 & \\  & firmness (F), and work of shear & 40.76 W/cm\({}^{2}\), 85 \({}^{\circ}\)C, & & \(\mathrm{a}_{w}\) & 0.968 & 0.958 & \\  & (WS) & 15 min & pH & 6.48 & 6.25 & \\  & & & F (N) & 129.1 & 210.6 & \\  & & & WS (Ns) & 176.29 & 217.36 & \\  & & & & Crtl. & Proc. & \\ Chocolate milk & Apparent viscosity (\(\mathrm{\SIUnitSymbolMicro i}\)) & 3 kJ/cm\({}^{3}\) & \(\mathrm{\SIUnitSymbolMicro i}\) & 25 & 26 & \\ beverage & Consistency index (\(\mathrm{\SIUnitSymbolMicro i}\)) & HTST: 72 \({}^{\circ}\)C, 15 s & k & 183 & 120 & \\  & & & n & 0.55 & 0.64 & \\  & & & & Crtl. & Proc. & \\  & pH, \(L^{*}\), Protein Solubility (PS), & & pH & 7.79 & 8.52 & \\  & & & \(L^{*}\) & 61.57 & 73.11 & \\ Liquid whole egg & Foaming Capacity (FC), Foaming & 968 W/cm\({}^{2}\), 35 \({}^{\circ}\)C, & PS & 73.07 & 64.38 & [53] \\  & & 20 min & FC & 52.81 & 33.36 & \\  & & & FS & 27.09 & 23.35 & \\  & & & Tg & 64 & 75 & \\ Skim milk & pH, \(L^{*}\) & 20 kHz, 50,00 W, & & Crtl. & Proc. & \\  & & 10 min & \(L^{*}\) & 75.61 & 72.33 & \\  & & & & Crtl. & Proc. & \\  & & & pH & 6.73 & 6.71 & \\  & pH, specific gravity (SG), & & SG (g/mL) & 1.032 & 1.032 & \\ Whole milk & Solids-non-fat (SNF), \(L^{*}\), Chroma (C), Hue (h) & 20 kHz, 1500 W, 45 \({}^{\circ}\)C, & SNF & 8.69 & 8.64 & [58] \\  & & & \(L^{*}\) & 63.02 & 64.04 & \\  & & & C & 6.5 & 6.75 & \\  & & & h & \(-\)57.07 & \(-\)57.95 & \\  & & & Crtl. & Proc. & \\ Whole milk & \(L^{*}\), Chroma (C), Hue (h) & 19 kHz, 475 W, 85 \({}^{\circ}\)C, & \(L^{*}\) & 74 & 80.7 & \\  & & & \(6\) min 9 s & C & 2.89 & 3.05 & \\  & & & h & 179 & 141 & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: _Cont._or \"metallic\" have also been identified in cheese and yogurt processed with sonicated milk. In sonicated yogurt, GC-MS analysis showed an increase in the concentration of ketones, aldehydes, hydrocarbons, and dimethylsulphide. Meanwhile, in cheese, the sensory evaluation showed good scores for the product even though there was an increase in the bitterness of the product made from sonicated milk (300 W, 30 kHz, 12 \({}^{\circ}\)C). This fact is attributed to the combination between some volatile compounds, free fatty acids, and the ripening process of the cheese [1]. Furthermore, chemical analyses of sonicated milk showed the presence of free radicals and some non-desirable compounds in milk, such as benzene, toluene, and other hydrocarbons generated likely from pyrolytic reactions during cavitation [100]. These authors reduced the intensity of the \"rubbery\" off-flavor of the sonicated milk while reducing the power of the treatment. The addition of CO\({}_{2}\) to milk has also been studied as an alternative to reduce the production of off-flavors during sonication [1]. Recent research shows more specific and analytical experimentation on flavor compounds of products after sonication [44; 101; 102; 103]. For example, [PERSON] et al. [101] studied the effect of ultrasound (20 kHz, 400 W, 0-9 min) on the flavor components of soybean milk.