Results 1 to 10 of about 2,738 (172)

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
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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 ...
ViÅ¡nja M. Sikimić, Miroljub B. Barać, Jovanka G. Laličić-Petronijević, Nada S. Lakić, Jovanka V. Popov-Raljić   +4 more
doaj   +6 more sources

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
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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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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
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Comparison of yogurt and ultra-high-temperature milk on serum osteocalcin and calcium levels in rats [PDF]

Journal of Advanced Pharmaceutical Technology & Research
Dairy products may influence bone metabolism through calcium bioavailability and modulation of gut microbiota. This study compared the effects of yogurt and ultra-high-temperature (UHT) milk on serum osteocalcin and calcium levels in rats.
Renata Junilla, Raden Andri Primadhi, Muhamad Naseh Sajadi Budi Irawan   +2 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), HAN Zhaosheng(韩兆盛), ZHANG Zheting(张哲婷), DING Hao(丁浩), LU Xiaoli(卢晓莉), LU Chun(陆淳), MA Ligang(马利刚), KANG Zhiyuan(康志远), WANG Bei(王蓓), ，LI Yan(李妍)   +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, Mouna GMAR, Nesma SBOUI, Hajer DEBBABI   +3 more
doaj   +6 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

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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