Tavşanlı, HakanAydın, MehmetEde, Z. A.Çıbık, Recep2024-06-102024-06-102021-10-061082-0132https://doi.org/10.1177/10820132211049601https://hdl.handle.net/11452/41941The aim of the present study was to investigate the detrimental effect of ultrasound application, as an alternative to pasteurization, on raw goat milk microorganisms and some food pathogens including Brucella melitensis. For this purpose, six different ultrasound applications with a power of 20 kHz at 100%, 50% and 10% amplitudes with or without pulsation were practiced. Colour changes as an increase in brightness (L-value) and decrease in yellow colour value (b-value) were determined in either pasteurized or ultrasonified groups. The most efficient detrimental effect on bacteria was obtained at 100% amplitudes (III and IV group). In these groups, decrease of TAMB, coliforms, streptococci, lactobacilli, yeast and mould counts were 6.52, 6.27, 5.31, 5.61, 5.27 and 4.02 log cfu/ml respectively in raw milk. Inactivation of food pathogens Brucella melitensis type 3, Salmonella Typhimirium, Escherichia coli, Listeria monocytogenes and methicilin resistant Staphylococcus aureus inoculated in goat milk was approximately 99%, which was as efficient as HTST and LTLT pasteurization process. Consequently, ultrasound applications can be an alternative to heat processes in dairy since effective bacterial inactivation could be attained in a relatively economic and environmentally friendly way.eninfo:eu-repo/semantics/closedAccessDairy-productsPasteurizationIdentificationInactivationQualityBovineUltrasound processingAlternative method to pasteurizationGoat milkFood pathogenScience & technologyPhysical sciencesLife sciences & biomedicineChemistry, appliedFood science & technologyChemistryArticle00070571310000163464028710.1177/10820132211049601https://j1532-1738ournals.sagepub.com/doi/10.1177/10820132211049601