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
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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 ...
Višnja M. Sikimić +4 more
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Effect of Steam Infusion and Steam Injection Ultra-High Temperature Treatment on Active Proteins and Flavor Compounds in Milk(浸入式和喷射式超高温瞬时灭菌对牛乳中活性蛋白和风味化合物的影响) [PDF]
Shipin kexue jishu xuebao, 2023 Ultra-high temperature treatment (UHT) is a common sterilization method for milk that can be classified as direct and indirect UHT. Direct UHT was not widely applied in the dairy industry due to the high cost.
MENG Fanyu(孟繁宇) +9 more
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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 +3 more
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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 +4 more
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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 +6 more
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Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [PDF]
Shipin Kexue, 2023 In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry ...
LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun
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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
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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
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Lipid compositional changes and oxidation status of ultra-high temperature treated Milk
Lipids in Health and Disease, 2018 Background Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging.
Muhammad Ajmal +3 more
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