Scudino, HugoGuimarães, Jonas TCabral, Lucélia [UNESP]Centurion, Victor BorinGomes, AndresaOrsi, Arthur SCunha, Rosiane LSant’Ana, Anderson SCruz, Adriano G2022-04-282022-04-282022-02-01International Journal of Dairy Technology, v. 75, n. 1, p. 115-128, 2022.1471-03071364-727Xhttp://hdl.handle.net/11449/222635This study aimed to evaluate the effects of conventional heat treatments (high-temperature–short-time and low-temperature–low-time) and high-intensity ultrasound (HIUS) on the physical stability and bacterial diversity of whole milk during refrigerated storage. HIUS processing used an energy density of 3 kJ/mL and an ultrasound intensity of 90 W/cm2. The most abundant bacterial genera found in raw milk were Acinetobacter and Pseudomonas. After processing and storage for 7 days, Acinetobacter, Kluyvera and Serratia were the dominant genera in almost all samples, and Pseudomonas was the most abundant in HIUS-processed milk. Only the HIUS process reduced the fat droplet size (<1 µm), providing better physical stability during the storage period.115-128engArtigo10.1111/1471-0307.128192-s2.0-85117013367