Results 141 to 150 of about 2,738 (172)
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Yogurt from UHT milk: a review
2003Continuous heat treatment by UHT processing has attracted interest as an alternative to the batch-heating method conventionally used in the production of yogurt. Several studies have been conducted on the manufacture of yogurt from milk heated by UHT processes and have compared it with the conventional method.
Krasaekoopt, W., Bhandari, B., Deeth, H.
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Stale flavour volatiles in UHT milk
Ultra-high-temperature (UHT) processing of milk involves heating the product to 137-145 °C for a holding time of 8-2 s. This brings about a substantial difference in flavour between UHT milk and the more commonly consumed pasteurised milk (which is heated to 72 °C for 15 s).openaire +2 more sources
Effect of Milk Fat on the Stability of Vitamin A in UHT Milk
Canadian Institute of Food Science and Technology Journal, 1986Betty L.T. Lau, Y. Kakuda, D.R. Arnott
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Volatile Sulphur Compounds in UHT Milk
2009Heating milk to high temperatures such as 140 ºC, as used in ultra high temperature (UHT) processing, causes physical and chemical changes in the milk. The production of a cooked flavour is a major change which reduces consumer acceptance of the UHT milk.
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Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review
Comprehensive Reviews in Food Science and Food Safety, 2019Skelte Anema
exaly
Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review
Critical Reviews in Food Science and Nutrition, 2012Elna M Buys, Riëtte De Kock
exaly
Effects of Storage Temperature on Physico-Chemical Characteristics of Semi-Skimmed UHT Milk
Food Hydrocolloids, 2008Valérie Gagnaire +2 more
exaly
Occurrence of Aflatoxin M1 in UHT Milk and Pasteurized Milk in China Market
Food Control, 2013J Q Wang
exaly