Recent advances in ultrasound application in fermented and non‐fermented dairy products: antibacterial and bioactive properties

Summary Ultrasound, as an innovative approach, is a suitable alternative for dairy heat processing and can effectively inactivate microorganisms. Its capacity in improving the bioactive functional properties of fermented products has been stated several studies. Increase amplitude ultrasound up to 60% provided significantly increase peptide content. This review provides comprehensive information production both non‐fermented products. In‐depth discussion effect on products, linking anticancer, antioxidant, anti‐inflammatory effects with content peptides, exopolysaccharides, activity enzymes were also discussed. Ultrasound pre‐treatment induces proteolysis compounds such peptides exopolysaccharides that are responsible antibacterial health beneficial these including antioxidants, anti‐hypertensive, anti‐diabetic activities. The application at optimum conditions promising way produce various health‐beneficial