Results 21 to 30 of about 16,541 (221)
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
Food Science of Animal Products, 2023 A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the ...
Yangyi Zheng
doaj +1 more source
Effect of milk type and processing on iodine concentration of organic and conventional winter milk at retail: implications for nutrition [PDF]
, 2015 Milk is the largest source of iodine in UK diets and an earlier study showed that organic summer milk had significantly lower iodine concentration than conventional milk. There are no comparable studies with winter milk or the effect of milk fat class or
Drake, Chris +4 more
core +1 more source
Lipids in Health and Disease, 2019 Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary.
Muhammad Ajmal +7 more
doaj +1 more source
Frontiers in Nutrition, 2022 BackgroundDonor human milk should be processed to guarantee microbiological safety prior to infant feeding, but this process can influence the structure and quantity of functional proteins.ObjectiveThe aim of this study was to determine the effect of ...
Ningjian Liang +5 more
doaj +1 more source
EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON THE VISCOSITY OF WHOLE BOVINE MILK FORTIFIED WITH ZINC, FERROUS AND MAGNESIUM [PDF]
Mesopotamia Journal of Agriculture, 2019 Age gelation is a main defect in Ultra-high temperature (UHT) processed milk. It is a process with two stages which distinguished by loss of viscosity. It can be followed by measuring the apparent viscosity of the milk. A control (T0) and four whole milk
Atallah Abdulghani, Mahmood Younis Ali
doaj +1 more source
Detection of Listeria monocytogenes in Raw and Imported UHT Milk in Baghdad
The Iraqi Journal of Veterinary Medicine, 2009 In order to investigate the presence of Listeria monocytogenes in raw and imported Ultra Heat Treatment (UHT) milk, this study was done by random collection of samples from different areas in Baghdad province and its surroundings from different animals ...
Ali H.A. AL-Shamary
doaj +1 more source