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

Vet World · 2021 · PMC8404115 · PMID 34475698

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very non-significantno p-value reported

Conclusion: Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.