Results 121 to 130 of about 2,738 (172)
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Volatile Sulphur Compounds in UHT Milk
Critical Reviews in Food Science and Nutrition, 2008Several volatile sulphur compounds have been detected in raw and processed milk. These are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon disulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl sulphoxide, and dimethyl sulphone.
Al-Attabi, Z., D'Arcy, B.R., Deeth, H.C.
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International Dairy Journal, 2018
Abstract Sediment from ultra-high temperature (UHT) processed milk was composed of κ-casein depleted casein micelles, with low levels of denatured whey protein. Direct UHT was more prone to sediment formation than indirect UHT. In direct UHT milk samples, at low pH ( ∼1.5 m m ), the unstable κ-casein-depleted casein micelles were prone to calcium ...
Vikas Gaur, Jos Schalk, Skelte G. Anema
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Abstract Sediment from ultra-high temperature (UHT) processed milk was composed of κ-casein depleted casein micelles, with low levels of denatured whey protein. Direct UHT was more prone to sediment formation than indirect UHT. In direct UHT milk samples, at low pH ( ∼1.5 m m ), the unstable κ-casein-depleted casein micelles were prone to calcium ...
Vikas Gaur, Jos Schalk, Skelte G. Anema
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UHT milk: Production, quality, and economics
C R C Critical Reviews in Food Science and Nutrition, 1981The review attempts to deal with the state of the art of UHT milk processing, economics, packaging, and quality maintenance. Various methods of processing are covered in detail. A sample system was considered for material and energy balances. A major factor in UHT milk technology is the economics of the process adopted. This is considered for the major
Nairn Kosaric +6 more
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Proteolytic activity in UHT-sterilized milk
Journal of Dairy Research, 1979SUMMARYThe proteolytic activity in UHT-sterilized milk of a proteinase-containing fraction, prepared from the milk, is reported. The proteinase fraction was isolated from casein micelles as described by Reimerdes & Klostermeyer (1974).The fraction was added to UHT milks and the proteolysis in the samples, measured as the liberation of non-protein ...
C, Corradini, P P, Pecis
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Age Gelation of UHT Milk—A Review
Food and Bioproducts Processing, 2001Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf-life. The gel which forms is a three-dimensional protein matrix initiated by interactions between the whey protein beta -lactoglobulin and the kappa -casein of the casein micelle during the high heat treatment.
Datta, N, Deeth, HC
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2022
UHT processing of milk consists of treating the milk at 138–145°C for 2–10s. The process allows attaining commercial sterility with a very minimal impact on the product's nutritional value. The quality, stability, acceptability, and sensorial properties of the products are affected by the combined influence of the quality of the raw milk, processing ...
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UHT processing of milk consists of treating the milk at 138–145°C for 2–10s. The process allows attaining commercial sterility with a very minimal impact on the product's nutritional value. The quality, stability, acceptability, and sensorial properties of the products are affected by the combined influence of the quality of the raw milk, processing ...
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Improving UHT processing and UHT milk products
2010Ultra-high-temperature (UHT) processing of milk converts a very perishable natural product into a long-shelf-life product. This chapter first discusses the principles, the various processes used and some recent trends in the technology. It highlights the significance of the temperature-time profile of the UHT process and relates this to changes that ...
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1986
UHT — milk is gaining popularity in India due to its long shelf life and hence there is a need to investigate the suitability of UHT — milk for conversion to fermented products. In the present study, efforts have been made to convert UHT — milk to Yoghurt with low acidity, increased flavour with a long shelf-life.
Ajay Goyal, D. N. Prasad
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UHT — milk is gaining popularity in India due to its long shelf life and hence there is a need to investigate the suitability of UHT — milk for conversion to fermented products. In the present study, efforts have been made to convert UHT — milk to Yoghurt with low acidity, increased flavour with a long shelf-life.
Ajay Goyal, D. N. Prasad
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THE FUTURE OF UHT MILK AND MILK PRODUCTS IN EUROPE
International Journal of Dairy Technology, 1977The development of packed milk relative to total milk consumption in Switzerland from 1958‐76 is illustrated and the future of the industry in Continental Europe considered. Decrease in milk consumption in both Switzerland and Germany and the limitations of climatic conditions and transport are discussed and the advantages of UHT long‐life milk ...
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Bread Baking Potential of UHT-Milk
Canadian Institute of Food Science and Technology Journal, 1986Abstract The effects of UHT-treated liquid milk on the physical quality of milk-supplemented bread doughs were evaluated by farinography, extensigraphy, maturography and test baking. In comparison with pasteurized milk and scalded milk, the UHT-treated milk tended to give doughs with farinograph absorptions lower than those recorded with the other ...
W. Zellen, B. Lau, V.F. Rasper
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