Results 21 to 30 of about 2,738 (172)
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
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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
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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
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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
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Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten-Free Functional Pudding. [PDF]
Food Sci NutrOleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
Uzunsoy İ, Erem F, Anli EA.
europepmc +2 more sources
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
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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
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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
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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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