Ultrasonic Characterization of Fat Content in Commercially Available Bovine Milk

Ultrasound is widely applied in the dairy industry for milk decontamination, homogenization, and sterilization. This study presents an ultrasonic method for rapid, non-destructive characterization of fat content in bovine milk. It can provide information about fat content, droplet size, and the temporal evolution of milk product characteristics. This paper examines conventional linear ultrasonic techniques, such as speed of sound and attenuation, alongside nonlinear acoustical methods for precise bovine milk characterization. This study assesses the reliability of ultrasound-based fat quantification and compares the effectiveness of linear and nonlinear acoustic measurements. By analyzing the intrinsic nonlinearity of milk samples, this study advances milk characterization with a highly sensitive technique capable of detecting fat variations as low as 1 g/100ml—unachievable by conventional methods. Detailed analysis of the relative nonlinearity parameter sets a new standard for precision in nonlinear acoustic characterization of complex liquids. This research enables a rapid, non-destructive, and scalable ultrasonic method for milk fat characterization, with implications for quality control and dairy processing optimization. Unlike prior ultrasound studies that require controlled laboratory conditions, chemical reagents, or specialized sample preparation, our approach combines linear (speed/attenuation) and nonlinear (harmonic content) acoustic features at sub-cavitation drive levels to separate composition from temperature effects. The protocol is simple to execute, non-destructive, and suitable for in-line or atline monitoring, offering a practical path to rapid quality control in dairy processing.