Results 41 to 50 of about 4,872 (207)
Proteomic analysis of temperature-dependent changes in stored UHT milk
, 2011 Molecular changes in milk proteins during storage of UHT-treated milk have been investigated using two-dimensional electrophoresis (2-DE) coupled to MALDI-TOF mass spectrometry.
Deeth, Hilton +10 more
core +1 more source
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
Heliyon, 2019 In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability.
Maria A. Karlsson +6 more
doaj +1 more source
Molecules, 2023 The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding +9 more
doaj +1 more source
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
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
Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
Revista do Instituto de Latícinios Cândido Tostes, 2017 The UHT milk destabilization during storage may be assigned, among other factors, to the activity of endogenous and, or bacterial proteases. This technological problem is a major obstacle in the dairy chain.
Cláudia Lúcia de Oliveira Pinto +3 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Pseudomonas aeruginosa is an important spoilage‑associated and opportunistic pathogen in raw milk, producing heat‑stable enzymes and robust biofilms that resist conventional sanitation. The limitations of existing decontamination methods necessitate novel, nonthermal, and ecofriendly strategies.
Sergul Cibik, Ayhan Duran
wiley +1 more source
Effect of addition of CO2 to raw milk on quality of UHT-treated milk
, 2015 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The objective of this study was to evaluate the effect of addition of CO2 to raw milk on UHT milk quality during storage. Control milk (without CO2 addition) and treated milk (with CO2 addition
Faria, JAF +5 more
core +2 more sources
USEING OF HMF VALUES TO DETECT DRY MILK IN LIQUID MILK [PDF]
Mesopotamia Journal of Agriculture, 2006 A simple and rapid method was performed to detect dulteration of liquid milk with dried milk powder .The method was based on the determination of hydroxymethylfurfural (HMF) produced from Meillard reaction .The HMF value in cow raw milk was 6.69 m.mole/l.
Mowafak Ali +2 more
doaj +1 more source