Results 1 to 10 of about 16,509 (224)

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk [PDF]

Foods, 2022
This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to ...
Shiyao Jiang, Wenjing Luo, Qiuqi Peng, Zhengyan Wu, Hongbo Li, Hongjuan Li, Jinghua Yu   +6 more
doaj   +2 more sources

Malondialdehyde and antioxidant content of pasteurized, semi-skimmed uht and uht milks [PDF]

Eurasian Journal of Veterinary Sciences, 2023
Aim: In this study, to evaluate oxidant and antioxidant parameters of pasteurized, semi-skimmed UHT and UHT milks, the malondialdehyde (MDA), vitamin (Vit) C, total protein (TP), reduced glutathione (rGSH) levels and catalase (CAT) activity of them were ...
Filiz Kazak
doaj   +3 more sources

Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk [PDF]

Foods
This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C ...
Nan Li, Zhigang Yang, Zhiyu Yuan, Zizhu Zhen, Xinna Xie, Danqing Zhu, Gang Lu, Feng Zhao, Bo Qu, Bingli Qi, Yujun Jiang, Qianyu Zhao, Chaoxin Man   +12 more
doaj   +2 more sources

Color Changes of UHT Milk During Storage

Sensors, 2008
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in ...
ViÅ¡nja M. Sikimić, Miroljub B. Barać, Jovanka G. Laličić-Petronijević, Nada S. Lakić, Jovanka V. Popov-Raljić   +4 more
doaj   +5 more sources

Trends on Strategies for Mitigation of Antibiotic Residues in Milk and Dairy Products Based on Scientometric Analysis and Systematic Review. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT The presence of antibiotic residues (ARs) in milk poses a significant challenge to public health and the dairy industry. This study presents the research trends on strategies to mitigate ARs in milk and dairy products, combining scientometric and systematic review approaches.
Simbine-Ribisse EO, Fumo WC, Sitoe EDPE, Braga PAC, Macuamule CJ, Bragotto APA.   +5 more
europepmc   +2 more sources

Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics [PDF]

Food Chemistry: X
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and
Jinyu Xu, Xiaodan Wang, Xiaoxuan Zhao, Hongyu Cao, Yunna Wang, Ning Xie, Xu Li, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang   +9 more
doaj   +2 more sources

Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk. [PDF]

Food Chem X
In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed by E-nose and GC–MS.
Lan L, Wang W, Su Y, Xu H, Han J, Chi X, Xi Y, Sun B, Ai N.   +8 more
europepmc   +3 more sources

Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia

Revue Nature et Technologie, 2023
Destabilization of ultra-high temperature (UHT) milk (140 °C, 4s) in the form of gel or sediment may occur during storage. This phenomenon is a real industrial and scientific problem that could be caused by milk proteolysis and lipolysis.
Nahla FITOUHI, Mouna GMAR, Nesma SBOUI, Hajer DEBBABI   +3 more
doaj   +6 more sources

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, Chris Drake, D. Ian Givens, Andersson, Arrizabalaga, Bath, Bath, Bath, Bivolarska, Crnkić, De La Vieja, Fecher, Flachowsky, Food Standards Agency, Grau, Hynes, Miller, Payling, Phillips, Rey-Crespo, Średnicka-Tober, Trøan, Vanderpump, WHO   +23 more
core   +2 more sources

Estrone, 17β-estradiol and progesterone concentrations in processed milk with different fat contents [PDF]

Veterinarski Glasnik, 2017
Introduction. The aim of this study was to determine estrone (E1), 17β-estradiol (E2) and progesterone (P4) concentrations in processed milk with different fat contents and to compare the concentrations of these hormones in commercial ultrahigh ...
Snoj Tomaž, Majdič Gregor, Kobal Silvestra, Žužek Monika, Čebulj-Kadunc Nina   +4 more
doaj   +1 more source