Results 21 to 30 of about 34,001 (265)
Melatonin concentration in cow’s milk and sources of its variation
Journal of Applied Animal Research, 2019 The effects of weather/season (winter and summer), milk production (high and low), and milking time (night and day) on melatonin levels were evaluated. The melatonin in the milk from 30 individual cows, the bulk tank milk (BTM) from 16 farms, and ultra ...
Edilson Bruno Romanini +5 more
doaj +1 more source
Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption
Foods, 2014 In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed ...
Damiano Magistrelli, Fabia Rosi
doaj +1 more source
Food Science of Animal Products, 2023 A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the ...
Yangyi Zheng
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Analysis of Factors Affecting Consumers in UHT Milk Consumption: The Case Study of Erzurum
Turkish Journal of Agriculture: Food Science and Technology, 2018 The primary purpose of this study was to determine factors influencing consumer preferences for UHT milk consumption in Erzurum province. The primary data used in this research was derived from Palandoken, Yakutiye and Aziziye districts of Erzurum ...
Ahmet Semih Uzundumlu +2 more
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Lipids in Health and Disease, 2019 Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary.
Muhammad Ajmal +7 more
doaj +1 more source
Indian Journal of Community Medicine, 2015 Background: As milk is an excellent medium for growth of microorganisms, milk gets contaminated very easily leading to its early spoilage and to milk-borne diseases. Objectives: To compare the quality of pasteurized milk with milk cooker-treated milk and
Udayalaxmi Jeppu +3 more
doaj +1 more source
Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK [PDF]
, 2010 Milk is the largest source of iodine in UK diets and earlier studies showed organic summer and winter milk to be significantly lower in iodine than conventional milk. One study also showed UHT milk to have lower iodine concentration.
Melissa C. Stevenson +23 more
core +2 more sources
Large deviations for the exclusion process with a slow bond
, 2017 We consider the one-dimensional symmetric simple exclusion process with a slow bond. In this model, whilst all the transition rates are equal to one, a particular bond, the \emph{slow bond}, has associated transition rate of value $N^{-1}$, where $N$ is ...
Franco, Tertuliano, Neumann, Adriana
core +1 more source
Ciência Rural, 2015 :The present study focused on isolation Bacillus cereusduring the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus ...
Ana Maria Centola Vidal +7 more
doaj +1 more source
Effect of a pre-milking teat foam and a liner disinfectant on the presence of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking [PDF]
, 2019 Contamination of raw milk by psychrotrophs can lead to the production of heat-resistant proteases and subsequent spoilage of UHT milk. Therefore, this research communication evaluated the effect of a pre-milking teat disinfectant (active components: L-(+)
De Block, J. +5 more
core +2 more sources