High-intensity ultrasound in cheese processing

Nonconventional technologies, such as high-intensity ultrasound (HIUS), have been studied as alternatives for conventional thermal processes, mainly in dairy industries, resulting in products with higher nutritional value, improved sensory properties, increased functional activity, and better rheological characteristics. HIUS applications have been investigated in dairy products, but studies involving cheeses are still scarce. This review aimed to present the main effects of ultrasound technology applied to different processing steps of cheese manufacturing on cheese characteristics and milk constituents' preservation. Studies reported microbial inactivation, increased yield, positive effects on nutritional value (higher concentration of bioactive peptides, antioxidant activity, and inhibition of α-amylase, α-glucosidase, and angiotensin-converting enzymes), shorter processing times, positive changes in texture (lower hardness and higher elasticity), and improved sensory-related characteristics (flavor compounds, lighter color).