Results 171 to 180 of about 16,509 (224)

Study of fibrous microplastic and natural microfiber levels in branded milk samples from Italy. [PDF]

Ital J Food Saf
Santonicola S, Volgare M, Cocca M, Colavita G.   +3 more
europepmc   +1 more source

Effect of a 6-Month Functional Food Intervention on the Microbiota of Stunted Children in East Nusa Tenggara, Indonesia-A Randomized Placebo-Controlled Parallel Trial. [PDF]

Foods
Surono IS, Venema K, Martosudarmo S, Kusumo PD.   +3 more
europepmc   +1 more source

Validation of Enzytec™ Liquid Combi Lactose/D-Galactose for Enzymatic Determination of Lactose and D-Galactose in Selected Foods: Official Method 2024.10 First Action. [PDF]

J AOAC Int
Lacorn M, Hektor T.
europepmc   +1 more source

PlyCYU endolysin targeting <i>Streptococcus agalactiae</i> exhibits a CHAP activity and a glucosaminidase domain mediating multimerization. [PDF]

Appl Environ Microbiol
Ubonprasert S, Wachiradusit W, Pornthanakasem W, Songsungthong W, Jaruwat A, Premjaichon S, Uengwetwanit T, Suntivich R, Thananon K, Suksomjaisaman K, Sucharitakul J, Puyprom C, Lotangchanintra T, Salamteh K, Wangkanont K, Rodkhum C, Visessanguan W, Chaiyen P, Chitnumsub P, Leartsakulpanich U.   +19 more
europepmc   +1 more source

Gene Detection and Enzymatic Activity of Psychrotrophic <i>Bacillus cereus s.s.</i> Isolated from Milking Environments, Dairies, Milk, and Dairy Products. [PDF]

Microorganisms
Aguilar CEG, Rossi GAM, Silva HO, Oliveira LMFS, Vasconcellos AN, Fonseca DCM, Vaz ACN, de Souza BMS, Vidal AMC.   +8 more
europepmc   +1 more source

School Milk Programs in Latin America and the Caribbean. [PDF]

Curr Dev Nutr
Wineman A, Martinez M, Jacquet N, Rodrigues EL, Mitchell A.   +4 more
europepmc   +1 more source

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Sedimentation in UHT milk

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
openaire   +1 more source

UHT milk: Production, quality, and economics

C R C Critical Reviews in Food Science and Nutrition, 1981
The 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, Barbara Kitchen, Chandra J. Panchal, John D. Sheppard, Kevin Kennedy, Alan Sargant, D. R. Arnott   +6 more
openaire   +2 more sources

UHT Sterilized Milks

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 ...
openaire   +1 more source

Volatile Sulphur Compounds in UHT Milk

Critical Reviews in Food Science and Nutrition, 2008
Several 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.
openaire   +3 more sources