A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk

Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method. The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p