Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro
Scientia Agricola, 2007 Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate ...
Cristiana de Paula Pacheco-Sanchez +1 more
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Phylogenetic characterization and biodiversity of spore-forming bacteria isolated from Brazilian UHT milk. [PDF]
Braz J Microbiol, 2023 Moreira IMFB +3 more
europepmc +1 more source
Application of ATR-FTIR Incorporated with Multivariate Data Analysis for Discrimination and Quantification of Urea as an Adulterant in UHT Milk. [PDF]
Foods, 2023 Tan E +4 more
europepmc +1 more source
Got (Safe) Milk? Chinese Consumers’ Valuation for Select Food Safety Attributes [PDF]
Food safety issues often arise from problems of asymmetric information between consumers and suppliers of food with regards to product-specific attributes or characteristics. Food safety concerns in China are having a drastic impact on consumer behavior,
Bai, Junfei +4 more
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In vitro digestion of heat-treated milk using the dynamic human stomach-intestine Ⅳ+
Zhongguo shipin weisheng zazhiObjectiveTo study the effects of different heat treatments on milk digestion in vitro.MethodsThe dynamic human stomach-intestine Ⅳ+ was used to analyze the pH change， protein digestibility， gastric emptying and peptide distribution of four different heat-
YUE Shuqin +5 more
doaj +1 more source
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk. [PDF]
Foods, 2022 Su Y +8 more
europepmc +1 more source
Headspace analysis of natural yoghurt using headspace solid phase microextraction : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University (Turitea Campus), Palmerston North, New Zealand [PDF]
, 2001 The Solid Phase Microextraction (SPME) method was originally developed to extract volatile and semivolatile compounds from wastewater samples but has since been applied to flavour compounds in foods and beverages.
Sivalingam-Reid, Geedha
core
Total antioxidant capacity and phenolic content of pasteurized and UHT-treated cow milk samples marketed in Turkey [PDF]
, 2017 Peer ...
Alatossava, Jouko Tapani +5 more
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UHT Treatment of Milk and Dairy Products
Advances in Dairy Research, 2018 Global consumptions of Ultra-high-temperature (UHT) treated milk and dairy products are on the increase. Нe UHT treated dairy products are mainly custard and high protein beverages. Milk protein ingredients, e.g. milk protein concentrate (MPC) or isolate (MPI) or milk casein concentrate (MCC) or whey protein concentrate (WPC) or isolate (WPI) are ...
openaire +1 more source
Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation. [PDF]
Foods, 2022 Aguilera-Toro M +5 more
europepmc +1 more source