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Pasteurized homogenized skim milk was treated with 20kHz ultrasound at 20 and 41W under controlled temperature conditions for different time intervals up to 60min. There was a reduction in the turbidity, but viscosity of milk was not affected. The size of the casein micelles, fat globules and soluble particles, respectively, after 60min of sonication were 174nm, 157nm and 89nm at 20W and 172nm, 175nm...
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