Results 181 to 190 of about 4,888 (207)

Yogurt from UHT milk: a review

2003
Continuous 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.
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, 1986
Betty L.T. Lau, Y. Kakuda, D.R. Arnott
openaire   +1 more source

Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Comprehensive Reviews in Food Science and Food Safety, 2019
Skelte G Anema
exaly  

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Critical Reviews in Food Science and Nutrition, 2012
Elna M Buys, Henriette L De Kock
exaly  

Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk

Food Hydrocolloids, 2008
Daniel Molle, Valerie Gagnaire, Frédéric Gaucheron   +2 more
exaly  

Occurrence of aflatoxin M1 in UHT milk and pasteurized milk in China market

Food Control, 2013
P Sun
exaly  

UHT Thermal Processing of Milk

2005
Pamela Manzi, Laura Pizzoferrato
openaire   +1 more source

Contamination of UHT milk by aflatoxin M1 in Iran

Food Control, 2010
Ali Heshmati, Jafar Mohammadzadeh Milani   +1 more
exaly  

Seasonal effect on aflatoxin M1 contamination in raw and UHT milk from Croatia

Food Control, 2014
Nina Bilandzic, Maja Đokić, Marija Sedak   +2 more
exaly  

The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review

Comprehensive Reviews in Food Science and Food Safety, 2019
Chunyue Zhang, Etske Bijl, Kasper Hettinga   +2 more
exaly