Results 41 to 50 of about 40,143 (193)

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

Physico-chemical and sensory properties of HTST Pasteurized milk fortified with casein hydrolysate-iron complex [PDF]

International Journal of Chemical Studies, 2020
This study investigated the effect of Buffalo Casein Hydrolysate-Iron complex (BCH-Iron) on fortification in milk. The high temperature sort time (HTST) pasteurized milk was fortified with 30 ppm iron using BCH-Iron complex (1.4 mg Fe/ml). The effect on physicochemical and sensory properties of HTST pasteurized milk was evaluated for 7 days.
Sachin Makwana, Rajesh Kumar Bajaj, Priti Saha, Devbrat ., Bimlesh Mann   +4 more
openaire   +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

Advanced Non-Thermal Processing: Combined Cold Plasma and Pulsed Electric Field for <i>E. coli</i> Inactivation in Milk. [PDF]

Food Sci Nutr
ABSTRACT Milk, rich in proteins, vitamins, and bioactive compounds, is highly susceptible to microbial contamination by pathogens like Escherichia coli, posing risks to food safety. Conventional thermal pasteurization often degrades nutritional and sensory qualities. This study developed a non‐thermal ACP‐PEF system to inactivate E.
Taki K, Samani BH, Ghatrehsamani S.
europepmc   +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

Impact of high-hydrostatic pressure and thermal processing on the antioxidant profiles and capacity of tomato juice during storage

Food Innovation and Advances, 2023
While high-hydrostatic pressure (HHP) has successfully been applied to the pasteurization of fruit and vegetable juice beverages, their quality-stable shelf life during storage has not been fully elucidated.
Xuehua Wang, Li Dong, Chen Ma, Zhe Wang, Xiaosong Hu, Fang Chen   +5 more
doaj   +1 more source

Simulated dynamic digestion reveals different peptide releases from human milk processed by means of holder or high temperature-short time pasteurization

, 2022
International audienceHigh Temperature-Short Time (HTST) pasteurization was proposed as an alternative to Holder pasteurization (HOP) to increase the retention of specific human milk (HM) bioactive proteins.
Peila, Chiara, Cavallarin, Laura, Coscia, Alessandra, Deglaire, Amélie, Nebbia, Stefano, Dupont, Didier, Briard-Bion, Valérie, Jardin, Julien, Giribaldi, Marzia   +8 more
core   +1 more source

Treated Cow Milk Quality Analysis in High-Temperature Short Time (HTST) Thermal Treatment using F-Value and Methylene Blue Reduction Test (MBRT) [PDF]

, 2021
This study was conducted to evaluate raw and pasteurized cow milk regarding physical properties, microbiological quality, and lethality value ofMycobacterium Paratuberculosis(MAP)at different temperature and time combinations of the pasteurization ...
Ibrahim, Mohd Tarmizan, Ahmad Thania, Siti Nur Aqeela ‘Illiyin, Mohd Tarmizan Ibrahim, Siti Nur Aqeela ‘Illiyin Ahmad Thania   +3 more
core   +1 more source

Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese

mSystems, 2021
Validated methods are needed to detect spoilage microbes present in low numbers in foods and ingredients prior to defect onset. We applied propidium monoazide combined with 16S rRNA gene sequencing, qPCR, isolate identification, and pilot-scale cheese ...
Zhengyao Xue, Jason T. Brooks, Zachary Quart, Eric T. Stevens, Mary E. Kable, Jessie Heidenreich, Jeremy McLeod, Maria L. Marco   +7 more
doaj   +1 more source

Whole-Genome Sequencing-Based Monitoring of <i>Cronobacter sakazakii</i>ST4 Persistence in an Irish Dairy Powder Facility. [PDF]

Food Sci Nutr
In dairy powder manufacturing facilities, the repeated isolation of clonally related Cronobacter sakazakii isolates underscores the persistent challenge of eliminating contamination risks posed by this pathogen, which may rapidly proliferate under conducive environmental conditions.
Hao Q, Butler F.
europepmc   +2 more sources