Results 131 to 140 of about 2,738 (172)

Sedimentation reduction in UHT milk

2017
Ultra-high temperature (UHT) treated milks have a typical shelf life of 9 – 12 months. Sedimentation in UHT milks is a storage stability problem which reduces customer acceptance. The aim of this research was to understand the mechanisms of sedimentation and finds ways to reduce it. Two pilot scale UHT plants were used for producing UHT milks.
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The Market Study of UHT Milk in the Albania

International Journal Of Management And Economics Invention, 2016
During the past years we perceive major changes as regards the dairy sector, as well as the production also in the economy, encouraged by the integration processed and globalization to global proportions and the increasingly large customer, for due to changing lifestyles, which puts major producers in the major trials, requiring changes in the ...
Alerta Basha, Ludjana Vero, Dr Ana KAPAJ, Mamica Salaj   +3 more
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Occurrence of aflatoxin M1 in UHT milk in Turkey

Food and Chemical Toxicology, 2006
Aflatoxin M1 (AFM1) appears in milk as a direct result of the ingestion of food contaminated with aflatoxin B1 by cattle. The role of milk in human nutrition is well-known. The purpose of the study was to determine the levels of AFM1 in UHT milk samples in Central Anatolia, Turkey.
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Properties of UHT-Processed Milk

1994
The properties of UHT-processed milk at the time when it reaches the consumer are influenced by two groups of changes: those resulting from the heat treatment, and those occurring after treatment and during storage. We have seen in Chapter 5 that there may be wide differences in the severity of the heat treatment processes given by different commercial
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Comparison study of UHT milk aroma

1998
Abstract The flavor of milk may change when the product is submitted to thermal treatments. The heating of milk causes the formation of volatile compounds from milk components. Volatile compounds of UHT whole milk, UHT semiskimmed milk, and UHT skimmed milk were analysed using gas chromatography. The odor intensity of different molecules was realized
L. Hashim, H. Chaveron
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Comparison of rapid tests for assessing UHT milk sterility

Journal of Dairy Research, 1990
SummarySamples of UHT milk were contaminated at two levels (102 and 104 cfu/ml) with 52 bacterial strains associated with spoilage. Samples were assayed, using various tests, to determine efficiency in detecting non-sterility after an incubation period shorter than that advised in standard procedures.
J A, Reinheimer, M R, Demkow
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Research on the microflora of UHT milk

1990
Microbiological investigation were carried out on 230 UHT milk samples on sale from May to November 1988 in Lombardy and Emilia-Romagna regions. Other samples stored at different temperature conditions until expiry date were analysed periodically to evaluated microbial growth. The Bacillus species found were prevalently mesophilic (B.
R.C. Foschino, A. Galli, G. Ottogalli
openaire   +1 more source

Determination of Hydroxymethylfurfural Content of Heat-Treated Milk (Pasteurized, UHT and Lactose-Hydrolised UHT Milk)

2017
Isıl işlem uygulaması sırasında gerçekleşen Maillard reaksiyonları(enzimatik olmayan esmerleşme) ürün kalitesi açısından önemlidir. Bureaksiyonun ara ürünlerinden biri olan hidroksimetilfurfural (HMF), üretim vedepolama aşamasında özellikle sıcaklığa bağlı olarak değişim göstermektedir. Buaraştırmada, piyasadaki farklı yağ oranlarına sahip pastörize ve
Urgu, Müge, Saatli, Turkuaz Ecem, Türk, Aylin, Koca, Nurcan   +3 more
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Determination of clenbuterol in UHT milk in Turkey

International Journal of Food Science & Technology, 2008
SummaryClenbuterol use is linked to its ability to induce weight gain and a greater proportion of muscle to fat. Clenbuterol residues can affect lung and heart function in persons who have eaten liver or meat of animals which were given the drug. Any residue of clenbuterol is regarded unacceptable in the EU.
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Milk serum peptidomics revealed the age gelation of direct UHT milk

Food Chemistry
Age gelation is undesirable for direct UHT (dUHT) milk, which is closely related to protein hydrolysis. However, little information is available for the role of serum peptides during the age gelation. In this study, the composition and protein morphology of serum phase were characterized by RP-HPLC, ICP-MS and TEM.
Tai, Zhang, Yisuo, Liu, Jiayuan, Cao, Lu, Jiang, Kai, Lin, Pengjie, Wang, Fazheng, Ren, Huaxi, Yi   +7 more
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