Results 31 to 40 of about 40,143 (193)

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   +2 more sources

New alternatives to holder pasteurization in processing donor milk in human milk banks [PDF]

Frontiers in Nutrition
Infectious and toxicological risks are the main potential hazards that operators of Human Milk Banks (HMBs) encounter and must eliminate. HMBs are trying to implement procedures that allow to manage and sanitize human milk without altering significantly ...
Guido E. Moro, Melissa Girard, Chiara Peila, Nadia Garcia, Diana Escuder-Vieco, Kristin Keller, Tanya Cassidy, Enrico Bertino, Clair-Yves Boquien, Rachel Buffin, Rachel Buffin, Javier Calvo, Antoni Gaya, Corinna Gebauer, Delphine Lamireau, David Lembo, Jean-Charles Picaud, Jean-Charles Picaud, Aleksandra Wesolowska, Sertac Arslanoglu, Laura Cavallarin, Marzia Giribaldi   +21 more
doaj   +2 more sources

Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds-A Review of Current Approaches. [PDF]

Food Sci Nutr
Fruit juices contain a variety of bioactive compounds (mainly polyphenols, anthocyanins, carotenoids, and vitamin C) with antioxidant properties. Traditional thermal processing methods may negatively affect the stability of these compounds, leading to reductions in polyphenol and anthocyanin content, decreased vitamin C levels, and antioxidant activity.
Soja J, Nowak D.
europepmc   +2 more sources

Inactivation of Highly Pathogenic Avian Influenza Virus with High-temperature Short Time Continuous Flow Pasteurization and Virus Detection in Bulk Milk Tanks

Journal of Food Protection
Infections of dairy cattle with clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (HPAIV) were reported in March 2024 in the U.S. and viable virus was detected at high levels in raw milk from infected cows.
Erica Spackman, Nathan Anderson, Stephen Walker, David L. Suarez, Deana R. Jones, Amber McCoig, Tristan Colonius, Timothy Roddy, Nicholas J. Chaplinski   +8 more
doaj   +2 more sources

Field control of the temperature-time factor in HTST pasteurization /

, 1952
S. Hansen
openaire   +3 more sources

Quantitative Microbial Risk Assessment of Human H5N1 Infection From Consumption of Fluid Cow's Milk. [PDF]

Risk Anal
ABSTRACT The spillover of H5N1 clade 2.3.4.4b into dairy cattle has raised concerns over the safety of fluid milk. While no foodborne infection has been reported in humans, this strain has infected at least 70 people, and milk from infected cows is known to be infected by ingestion of multiple other species.
Koebel KJ, Bulut E, Alcaine SD, Trmčić A, Nooruzzaman M, Covaleda LM, Diel DG, Ivanek R.   +7 more
europepmc   +2 more sources

Modelling and control of plate heat exchanger with continuous high-temperature short time milk pasteurization process – A review

Chemical Engineering Journal Advances, 2022
Higher Temperature Short Time pasteurization (HTST) is favoured in dairy plants over other pasteurization techniques. Since the HTST approach preserves vitamins and improves sensory features in dairy products.
M. Indumathy, S. Sobana, Bidisha Panda, Rames C. Panda   +3 more
doaj   +1 more source

Effect of psychrotrophic post-pasteurization contamination on the keeping quality at 11 and 5 °C of HTST-pasteurized milk in the UK [PDF]

Journal of Dairy Research, 1982
SummaryThe keeping quality of commercial HTST-pasteurized milk and laboratory pasteurized milk from a common bulk raw supply has been investigated for 5 dairies. Spoilage occurred at levels of total bacterial counts around 107 colony forming units/ml, but with a slightly higher off-flavour threshold for the commercial milks than the laboratory ...
M J, Schröder, C M, Cousins, C H, McKinnon   +2 more
  +6 more sources

Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products

Journal of Dairy Science, 2023
: Growing interest in the manufacture of extended shelf-life (ESL) milk, which is typically achieved by a high-temperature treatment called ultra-pasteurization (UP), is driven by distribution challenges, efforts to reduce food waste, and more.
T.T. Lott, N.H. Martin, J. Dumpler, M. Wiedmann, C.I. Moraru   +4 more
doaj   +1 more source

High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times

Frontiers in Pediatrics, 2022
Donor human milk is generally processed by holder pasteurization (HoP) at 62. 5°C for 30 min. This temperature-time combination is sufficient for eliminating pathogens in donor milk, but also negatively affects several bioactive milk components.
Eva Kontopodi, Eva Kontopodi, Sjef Boeren, Bernd Stahl, Bernd Stahl, Johannes B. van Goudoever, Ruurd M. van Elburg, Kasper Hettinga   +7 more
doaj   +1 more source