The effect of ultrasound on milk homogenisation has
been attributed to the cavitation phenomenon. During
ultrasonic treatment, the main active force is mechanical
in nature, resulting in the formation and implosion of
bubbles in a liquid (cavitation) (33). On the other hand,
although many aspects of the ultrasound mechanism
remain obscure, it can be related to cavitation (formation
and violent collapse of bubbles), heating (specific
absorption of acoustic energy), dynamic agitation and
shear stresses, and turbulence (8).
Ultrasound treatment has a very good
homogenisation effect at higher power levels compared
to conventional homogenisation. Therefore, ultrasonic