Results 171 to 180 of about 4,888 (207)

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.
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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
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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
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Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk [PDF]

Food Research International, 2018
Fat separation, gelation or sedimentation of UHT milk during shelf-storage represent instability phenomena causing the product rejection by consumers. Stability of UHT milk is of increasing concern because access to emerging markets currently implies for
Paolo D’Incecco, Giovanni Cabassi, Johannes A Hogenboom   +2 more
exaly   +2 more sources

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
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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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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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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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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).
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