Abstract
The viscosity and gelation properties of dairy ingredients may be modified by the use of carefully selected ultrasonication treatments. These properties are retained after freeze or spray drying. The method includes the use of ultrasonication alone at a frequency below 213 kHz. It further includes the use of heating dairy ingredients to a temperature above 65°C followed by ultrasonication at a frequency below 213 kHz, or with simultaneous ultrasonication. This treatment is shown to increase the heat stability of the final product.