Results 11 to 20 of about 16,509 (224)
Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [PDF]
Shipin Kexue, 2023 In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry ...
LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun
doaj +1 more source
Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption
Foods, 2014 In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed ...
Damiano Magistrelli, Fabia Rosi
doaj +1 more source
Indian Journal of Community Medicine, 2015 Background: As milk is an excellent medium for growth of microorganisms, milk gets contaminated very easily leading to its early spoilage and to milk-borne diseases. Objectives: To compare the quality of pasteurized milk with milk cooker-treated milk and
Udayalaxmi Jeppu +3 more
doaj +1 more source
Lipid compositional changes and oxidation status of ultra-high temperature treated Milk
Lipids in Health and Disease, 2018 Background Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging.
Muhammad Ajmal +3 more
doaj +1 more source
Milk microbiota from dairy factories in the Central Region of Rio Grande do Sul, Brazil [PDF]
Ciência e Agrotecnologia, 2023 Milk is a rich food, source of several indispensable nutrients, much consumed by the population. Its quality and microbiota are influenced by several factors. The objective of the present study was to determine the microbiota of refrigerated raw milk and
Thais Müller +2 more
doaj +1 more source
Ciência Rural, 2015 :The present study focused on isolation Bacillus cereusduring the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus ...
Ana Maria Centola Vidal +7 more
doaj +1 more source
UHT Milk Characterization by Electrical Impedance Spectroscopy
Applied Sciences, 2022 Ultra-High Temperature (UHT) pasteurized milk is the most diffused variety of milk in Europe. In this paper, a method is presented, employing Electrical Impedance Spectroscopy to characterize the different commercial milks commonly available in grocery stores and supermarkets.
Scandurra G. +3 more
openaire +2 more sources
Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk
Journal of Dairy Science, 2022 : Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae.
Fang Wang, Wanning Fan, Shiyu Tian
doaj +1 more source
Szendvics és rétes – avagy hogyan játékosítsunk a lényeg elfedése helyett a lényeg kiemelésével? [PDF]
, 2017 Mlijeko se smatra kompletnom namirnicom koja sadrži sve sastojke potrebne ljudskom organizmu. Ukoliko se mlijeko sterilizira može se dugo čuvati bez primjene niske temperature, zato je potrošnja sterilnog mlijeka puno šira nego pasteriziranog. Uobičajeno
Fekete, Zsombor
core +2 more sources
Analysis of Factors Affecting Consumers in UHT Milk Consumption: The Case Study of Erzurum
Turkish Journal of Agriculture: Food Science and Technology, 2018 The primary purpose of this study was to determine factors influencing consumer preferences for UHT milk consumption in Erzurum province. The primary data used in this research was derived from Palandoken, Yakutiye and Aziziye districts of Erzurum ...
Ahmet Semih Uzundumlu +2 more
doaj +1 more source