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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Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk. [PDF]
Foods, 2022 Su Y +8 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
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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
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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
Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers [PDF]
Master of ScienceDepartment of Human NutritionDelores H. ChambersUltra-high temperature (UHT) milk is marketed as a convenience product in the United States (U.S.) and as the most common form of milk in many other parts of the world.
Oupadissakoon, Gaewalin
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, 2018 Dairy industries lose millions of rand per annum due to the age gelation of milk that reduces its shelf life. This can be induced by anything that has an impact on the suspension of the negative charge on the casein micelle during storage of the UHT milk.
Dube, Sanele
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UHT Milk: Supply Chain Based Shelf Life Assessment and Risk Mitigation
, 2021 Transportation and storage conditions in the perishable food supply chain play a vital role in product shelf life. This study focuses on UHT milk, a variant of milk that has a shelf life of up to 12 months in ideal conditions.
Padghan, Sagar Rameshwar
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Food Science of Animal ProductsThis study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high ...
Huiyu Xiang +10 more
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Correction to: Effect of microbial sanitizers for reducing biofilm formation of Staphylococcus aureus and Pseudomonas aeruginosa on stainless steel by cultivation with UHT milk. [PDF]
Food Sci Biotechnol, 2023 Meesilp N, Mesil N.
europepmc +1 more source