Results 21 to 30 of about 40,143 (193)

Holder Pasteurization: Comparison of Water-Bath and Dry-Tempering Devices [PDF]

Frontiers in Pediatrics, 2022
BackgroundHuman milk (HM) for premature infants is frequently Holder pasteurized (heated at 62.5 ± 0.5°C for 30 min) despite its detrimental effects on heat-sensitive milk components.
Katharina Müller, Luisa J. Toll, Olimpia A. Manzardo, Jana Baumgartner, Erika Nickel, Folker Wenzel, Daniel Klotz   +6 more
doaj   +2 more sources

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

Frontiers in Food Science and Technology, 2023
Introduction:Coxiella burnetii is a zoonotic Gram-negative obligate intracellular bacterial pathogen and the causative agent of query (Q) fever in humans. Contamination of milk by C.
Brahmaiah Pendyala, Pranav Vashisht, Fur-Chi Chen, Savannah E. Sanchez, Savannah E. Sanchez, Bob Comstock, Anders Omsland, Ankit Patras   +7 more
doaj   +2 more sources

Shelf-life storage temperature has a considerably larger effect than high-temperature, short-time pasteurization temperature on the growth of spore-forming bacteria in fluid milk

Journal of Dairy Science, 2023
: In the absence of postpasteurization contamination, psychrotolerant, aerobic spore-forming bacteria that survive high-temperature, short-time (HTST) pasteurization, limit the ability to achieve HTST extended shelf-life milk.
T.T. Lott, M. Wiedmann, N.H. Martin
doaj   +2 more sources

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 [PDF]

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   +2 more sources

Effects of pasteurization on set yogurt fortified with astaxanthin-rich yolk: Evaluation of physicochemical properties, stability, and biological activity

Journal of Dairy Science
: Pasteurization usually has a large influence on yogurt and astaxanthin. This study aimed to investigate the effects of 3 pasteurization methods, including low-temperature, long-time treatment at 63°C for 30 min (LTLT-1) and 65°C for 30 min (LTLT-2 ...
Ziwei Li, Tiehua Zhang, Runhao Zhou, Xiaoyan Zhang, Jinru Ren, Mengxue Diao   +5 more
doaj   +2 more sources

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Foods, 2022
The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes
Huihui Niu, Lei Yuan, Hengle Zhou, Yurou Yun, Jian Li, Jun Tian, Kui Zhong, Linyan Zhou   +7 more
doaj   +2 more sources

Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life [PDF]

Food Chemistry: X
Cold brew coffee has gained significant popularity in the global market. This study examined the differences in chemical properties and flavor of cold brew coffee during storage, which was subjected to low-temperature pasteurization using induced ...
Yuhang Wu, Na Yang, Zhenlei Xiao, Yangchao Luo, Yamei Jin, Man Meng, Xueming Xu   +6 more
doaj   +2 more sources

The effects of pasteurization on caseinate-based edible film solutions

Journal of Dairy Science
: Edible films based on the dairy protein casein have been developed, but widespread adoption will require pasteurization, and nothing is known about the effects of pasteurization on properties of the film solutions or their resulting films.
M.J. McAnulty, B.M. Plumier, G.K. Guron, S. Malcolm, A.M. Oest, A.L. Miller, R.A. Garcia, J.A. Renye, Jr.   +7 more
doaj   +2 more sources

Chemical Alterations during High Temperature Short Time (HTST) and Ultra High Temperature (UHT) Pasteurization

International Journal For Multidisciplinary Research
The push for sustainable agriculture has accelerated interest in eco-friendly pesticides—primarily botanical extracts (essential oils, botanical formulations, neem derivatives) and microbial biopesticides (Bacillus spp., entomopathogenic fungi, baculoviruses, nematodes).
Kushal Raj -, Meena Rani -
openaire   +2 more sources

Design Of Temperature Control Device In Milk Pasteurization Process With High Temperature Short Time (HTST) Method Using PID Controller

JECCOM: International Journal of Electronics Engineering and Applied Science
Milk is one of the foods that contain a number of highly nutritious nutrients. The content of protein, glucose, lipids, mineral salts, and vitamins with a pH of 6.8 causes microorganisms to grow easily in milk. Microorganisms that develop in milk will cause the milk to spoil.
null Chintia Rahma Rahayu, Yultrisna Yultrisna, Herizon Herizon, Muhammad Rohfadli   +3 more
openaire   +2 more sources