Results 21 to 30 of about 420 (131)
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk
Foods, 2013 Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties.
Pamela Manzi +2 more
doaj +1 more source
Extraction and detection of DNA from UHT milk during storage
CyTA - Journal of Food, 2020 DNA plays an important role in molecular authentication of dairy products, both heat treatment and storage may impair the detection limit of the DNA-based method.
Jing Liao, Yongfeng Liu
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Mesophilic microorganisms in UHT milk
Revista do Instituto de Latícinios Cândido Tostes, 2021 Milk treated by Ultra High Temperature - UHT is present in most national diets and takes a fundamental role in human nutrition. Mesophilic microorganisms stand out as the main product quality indicators. Thus, the objective of this paper was to detect, quantify and evaluate the Gram morphology of mesophilic bacteria isolated from three different brands
Delane Ribas da Rosa +2 more
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UHT processed milk concentrates
Le Lait, 2000 Ultrafiltration and reverse osmosis concentrates made from milk with differing fat and protein contents were sheared in defined flow conditions to establish the critical concentration of the constituents beyond which flow properties and heat stability change.
openaire +2 more sources
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 +6 more
openaire +2 more sources
EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON LIPIDS OXIDATION IN MILK-FORTIFIED WITH SOME MINERAL ELEMENTS [PDF]
Mesopotamia Journal of Agriculture, 2017 The hypothesis of the present study was that the Ultra-high temperature (UHT) processing of fluid milk-fortified with Zn, Fe or Mg individually might change the perception of milk flavor as compared to normal UHT milk without fortification.
Atallah Abdulghani, Mahmood Younis Ali
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source
Journal of Food ProtectionThe demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to ...
Isabella Maria Fernandes Botelho Moreira +4 more
doaj +1 more source
Advanced Biomedical Research, 2017 Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists.
Sahar Torki Baghbadorani +5 more
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Packaging Technology and Science, Volume 39, Issue 6, Page 717-729, June 2026.The study quantifies environmental impacts of 1 L of ultra‐high‐temperature milk bottles, comparing a 50% recycled opaque PET (rPET) bottle with 100% virgin PET bottles under closed‐loop and non‐closed‐loop recycling scenarios. Results show that 50% opaque rPET bottles outperform 100% virgin PET bottles across all impact categories, enabled by an ...
Alessandra Garzoni +2 more
wiley +1 more source