Results 181 to 190 of about 16,509 (224)

Proteolytic activity in UHT-sterilized milk

Journal of Dairy Research, 1979
SUMMARYThe 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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Yoghurt from UHT Milk

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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Bread Baking Potential of UHT-Milk

Canadian Institute of Food Science and Technology Journal, 1986
Abstract 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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Improving UHT processing and UHT milk products

2010
Ultra-high-temperature (UHT) processing of milk converts a very perishable natural product into a long-shelf-life product. This chapter first discusses the principles, the various processes used and some recent trends in the technology. It highlights the significance of the temperature-time profile of the UHT process and relates this to changes that ...
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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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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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Age Gelation of UHT Milk—A Review

Food and Bioproducts Processing, 2001
Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf-life. The gel which forms is a three-dimensional protein matrix initiated by interactions between the whey protein beta -lactoglobulin and the kappa -casein of the casein micelle during the high heat treatment.
Datta, N, Deeth, HC
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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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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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