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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Survival and growth of Cronobacter species (Enterobacter) sakazakii in wheat-based infant follow on formulas [PDF]
, 2008 Aim: To determine the survival and growth characteristics of Cronobacter species (Enterobacter sakazakii) in infant wheat-based formulas reconstituted with water, milk, grape juice or apple juice during storage.
Abushelaibi +25 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
Hydration of casein micelles: kinetics and isotherms of water sorption of micellar casein isolated from fresh and heat-treated milk [PDF]
, 2017 Water vapour sorption isotherms of casein micelles prepared from raw milk and various heat-treated milks were determined. The equilibrium water contents of the heated preparations were markedly lower than that of the raw-milk casein over the whole range ...
Blanc, Bernard +2 more
core
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
Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry [PDF]
, 2015 The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-
Fiore, Alberto +3 more
core +5 more sources