Results 171 to 180 of about 16,541 (221)
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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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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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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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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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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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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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