Results 181 to 190 of about 53,691 (308)

The Manufacture of Cheddar Cheese from Pasteurized Milk

, 1945
Harry Langford Wilson, S.A. Hall, L. A. Rogers   +2 more
openalex   +1 more source

Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
In this study, in order to obtain almond kefir, a functional dairy product, almond inner skin was separated, dried and powdered in the first stage. In the second stage, milk was obtained from raw almonds and kefir was obtained by adding 1%, 3% and 5% powdered almond skin.
Ayşe Şahin, İlkay Buran, Ceren Akal
wiley   +1 more source

Comparative Analysis of Cost, Energy Efficiency, and Environmental Impact of Pulsed Electric Fields and Conventional Thermal Treatment with Integrated Heat Recovery for Fruit Juice Pasteurization. [PDF]

Foods
Landi G, Benedetti M, Sforzini M, Eslami E, Pataro G.   +4 more
europepmc   +1 more source

The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count

, 1920
E. G. Hastings, Audrey Davenport
openalex   +1 more source

Investigation of the Effects of Plastic, Pottery, and Wooden Containers on the Microbial, Chemical, Sensory Quality, and Shelf Life of Sturgeon (Acipenseridae) Gut Sauce

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
The study showed that fish gut sauce put in pottery jars had better nutrient value, oxidative value, and sensory acceptance, and lower microbial load compared with the other samples (wooden and plastic containers). Protein hydrolysis was highest in the sauce put in plastic containers compared to samples in wooden and pottery jars. However, the capacity
Mina Seifzadeh, Anosheh Koochakian Sabour, Ali Raoufi   +2 more
wiley   +1 more source

Combination of Medium-High-Hydrostatic-Pressure Treatment with Post-/Pre-Heat Treatment for Pasteurization of <i>Bacillus subtilis</i> Spore Suspended in Soy Milk. [PDF]

Microorganisms
Kazuya M.
europepmc   +1 more source

A Study of Milk Pasteurization at High Temperatures

, 1953
Joseph D. Tobias, E.O. Herreid, Z. John Ordal   +2 more
openalex   +1 more source

Probiotic Enrichment of Jamun Juice With Streptococcus thermophilus: Effects on Antioxidant Activity and Quality

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
S. thermophilus isolated from commercial yogurt was successfully incorporated into pasteurized jamun juice, enhancing its probiotic and antioxidant properties. Incubation at 37°C boosted microbial growth and antioxidant activity but reduced sensory quality.
Dorcus Nnko, Ally Mahadhy
wiley   +1 more source

The Impact of Holder Pasteurization on Macronutrients, Vitamins, Minerals, and Bioactive Factors in Human Milk Processed in a Milk Bank Setting. [PDF]

Curr Dev Nutr
Davis A, Lee S, Hampel D, Shahab-Ferdows S, Allen LH, Bode L, Mansen K, Israel-Ballard K, Perrin MT.   +8 more
europepmc   +1 more source

THE RELATIONSHIP BETWEEN THE TUBERCULIN TESTING, VITAMINS, PASTEURIZATION AND THE PUBLIC HEALTH

, 1923
H. A. Harding
openalex   +2 more sources