Results 31 to 40 of about 6,641 (208)

Rendimento e composição físico-química do queijo prato elaborado com leite pasteurizado pelo sistema HTST e injeção direta de vapor Yield and physical-chemistry composition of prato cheese elaborated with milk pasteurized by the HTST and direct steam injection

Ciência e Agrotecnologia, 2003
Avaliaram-se o rendimento, a transição de gordura e extrato seco do leite para a coalhada e as características físico-químicas do queijo prato produzido com leite pasteurizado pelo sistema de placas (ou HTST) e injeção direta de vapor (IDV).
Patricia Rodrigues da Silveira, Luiz Ronaldo de Abreu   +1 more
doaj   +1 more source

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Ultrasonics Sonochemistry, 2023
Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects.
Hugo Scudino, Jonas T. Guimarães, Rafaella Silva Moura, Gustavo Luis P. A. Ramos, Tatiana C. Pimentel, Rodrigo N. Cavalcanti, Louise A. Sobral, Marcia Cristina Silva, Eliane T. Mársico, Erick A. Esmerino, Monica Q. Freitas, Thiago C. Pereira, Erico M. M. Flores, Adriano G. Cruz   +13 more
doaj   +1 more source

Queijo gorgonzola fabricado com leite pasteurizado por ejetor de vapor e HTST: parâmetros físico-químicos e sensoriais [PDF]

Pesquisa Agropecuária Brasileira, 2000
Este trabalho teve como objetivo avaliar a influência de dois sistemas de pasteurização (High Temperature Short Time ¾ HTST¾ e ejetor de vapor) nas características físico-químicas e sensoriais do queijo tipo Gorgonzola. As coletas de amostras de queijo e
Cristiane Gattini Sbampato, Luiz Ronaldo de Abreu, Múcio Mansur Furtado   +2 more
doaj   +1 more source

Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products

Applied Sciences, 2023
With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies.
Aivaras Šalaševičius, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys, Saulius Šatkauskas   +4 more
doaj   +1 more source

Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk

Ultrasonics Sonochemistry, 2021
To extend the shelf life and retain bioactive proteins in milk, this study utilized microfiltration (MF) combined with ultrasonication to treat skim milk and investigated its efficiency in removing bacteria and retaining bioactive proteins compared with ...
Wenjin Zhang, Yaowei Liu, Zhibin Li, Shu Xu, Jie Zhang, Kasper Hettinga, Peng Zhou   +6 more
doaj   +1 more source

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization

Foods, 2014
Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality
Anupam Chugh, Dipendra Khanal, Markus Walkling-Ribeiro, Milena Corredig, Lisa Duizer, Mansel W. Griffiths   +5 more
doaj   +1 more source

Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color

Journal of Dairy Science, 2023
: Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C.
Hayden M. Hoyt, Joice Pranata, David M. Barbano, MaryAnne Drake   +3 more
doaj   +1 more source

Optimization of HTST process parameters for production of ready-to-eat potato-soy snack [PDF]

Journal of Food Science and Technology, 2011
Ready-to-eat (RTE) potato-soy snacks were developed using high temperature short time (HTST) air puffing process and the process was found to be very useful for production of highly porous and light texture snack. The process parameters considered viz. puffing temperature (185-255 °C) and puffing time (20-60 s) with constant initial moisture content of
A, Nath, P K, Chattopadhyay, G C, Majumdar   +2 more
openaire   +2 more sources

Performance evaluation of a plate type (HTST) milk pasteurizer

RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE, 2015
The performance of plate type (HTST) milk pasteurizer was analyzed in a commercial dairy plant having installed capacity of 1.0 lakh lit./day. The purpose of the analysis was to determine the regeneration efficiency and utility usage includes steam, chilled water and electrical energy, in the milk pasteurization processing line.
D.A. CHAUDHARY, A.G. CHAUDHARI
openaire   +1 more source

Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk [PDF]

International Journal of Food Science, 2019
Goat milk samples were pasteurized at high-temperature (72°C, 75°C, and 81°C) and in short-time (15 s and 25 s) combinations. Physical, chemical and microbial qualities of the pasteurized milk samples were evaluated 0, 2, 3, and 4 weeks of storage at 4°C. Despite the different thermal treatments, specific-gravity and viscosity were comparatively stable
B. D. Rohitha Prasantha, K. M. S. Wimalasiri   +1 more
openaire   +3 more sources