Results 11 to 20 of about 4,872 (207)

Investigation of Age Gelation in UHT Milk [PDF]

Beverages, 2018
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk. Only milk groups with κ-CN/β-CN/β-Lg combinations AB/A1A2/AB and AB/A2A2/AB suffered from the expected age gelation ...
Jared K. Raynes, Delphine Vincent, Jody L. Zawadzki, Keith Savin, Dominik Mertens, Amy Logan, Roderick P.W. Williams   +6 more
openaire   +3 more sources

Effects of raw milk quality on UHT milk instability

, 2019
The demand for ultra-high-temperature (UHT) processed milk is increasing worldwide. Meanwhile, the problem of destabilization during its shelf life, with age gelation and fat destabilization being the most prominent defects, is still a major factor that limits shelf life and commercial exploitation.
Zhang, Chunyue
openaire   +3 more sources

Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine Learning. [PDF]

J Food Sci
ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Magwere AA, Keast R, Gambetta JM, Pematilleke N, Kukuljan S, Logan A.   +5 more
europepmc   +2 more sources

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

Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage

, 2023
Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk.
Lars Wiking, Lotte Bach Larsen, Rauh, Valentin, Poulsen, Nina Aagaard, Kragh, Martin Laage, Søren Drud-Heydary Nielsen, Nina Aagaard Poulsen, Aguilera Toro, Miguel, Lisbeth Truelstrup Hansen, Miguel Aguilera-Toro, Valentin Rauh, Yinghua Xiao, Larsen, Lotte Bach, Wiking, Lars, Xiao, Yinghua, Martin Laage Kragh, Hansen, Lisbeth Truelstrup, Nielsen, Søren Drud-Heydary   +17 more
core   +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

Microbiological evaluation of Ultra-High-Temperature (UHT)-treated milk close to expiry date and routine home practices for preservation of milk

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, Namitha Jayaram, Sneha Satya, Amrutha Kandathil Purayil   +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, Muhammad Nadeem, Muhammad Imran, Muhammad Junaid   +3 more
doaj   +1 more source

Predicting Microbial Growth Dynamics in Commercial Cocoa-Flavored Plant-Based Milk Alternatives. [PDF]

J Food Sci
ABSTRACT This study evaluated the growth of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium in commercially available cocoa‐flavored plant‐based milk alternatives (PBMAs) under different temperatures and examined the influence of product composition on bacterial development.
Gonçalves Lima CM, Correia JS, Amorim-Neto DP, Wawrzyniak J, Sant'Ana AS.   +4 more
europepmc   +2 more sources

THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE [PDF]

Journal of Food and Dairy Sciences, 2002
The changes in composition and some properties of full-cream and non-fat UHT milk were examined during storage period of 6 months at room (20-30°C) and in an incubator at (40±O.5°C) . The attained results showed that a gradual decrease occurred in the
Manal Naiem, M. Moussa, N. Mehanna,
doaj   +1 more source