Results 51 to 60 of about 2,613 (175)

Shelf Life Prediction of UHT Milk Packaging Based on BP Neural Network

Shipin gongye ke-ji
To investigate the effects of initial protein, fat content, and storage temperature on the shelf life of UHT pure milk packaging, three types of UHT pure milk were used as research objects to experimentally measure sample browning index and protein ...
Hongjie XI, Lijun SONG, Yuming DENG, Zepeng LI, Lixin LU, Ke ZENG   +5 more
doaj   +1 more source

Impact of technology and storage on fatty acids profile in dairy products

Mljekarstvo, 2019
In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage.
Lina Laučienė, Vaida Andrulevičiūtė, Ingrida Sinkevičienė, Artūras Kašauskas, Laima Urbšienė, Loreta Šernienė   +5 more
doaj   +1 more source

Safety and quality evaluations of liquid milk and infant formula products in China in 2022

Animal Research and One Health, 2023
Milk serves two nutritional functions: it provides nutrition while also maintaining a healthy intestinal microenvironment. Thus, the safety and quality of milk products are critical for consumers' health.
Lu Meng, Nan Zheng, Yanan Gao, Huimin Liu, Jiaqi Wang   +4 more
doaj   +1 more source

Cow Milk Risk Factors Associated With Bacterial Contaminations Along Dairy Value Chain in Lushoto and Handeni Districts, Tanzania

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Milk and milk products are important sources of nutrients to human and animals, but due to its physicochemical characteristics and nutritional value, it serves as an excellent medium for growth of microorganisms. Most of smallholder dairy farmers have no training on livestock husbandry and milk handling practices.
Fortunate Shija, Hezron Emmanuel Nonga
wiley   +1 more source

Seasonal Variation and Health Risk Assessment of Aflatoxin M1 in Milk From the Central Region of Iran

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Seasonal monitoring of milk in central Iran revealed widespread aflatoxin M1 contamination, with significant health risks—especially for children—highlighting the urgent need for targeted control strategies. ABSTRACT Background Aflatoxin M1 (AFM1) contamination in milk is a major public health concern due to its carcinogenicity and resistance to ...
Pedram Hashemi, Mohammadhosein Movassaghghazani, Milica Zekovic   +2 more
wiley   +1 more source

Bacteriophages in whey powder processing: Sources of contamination and control strategies

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
This review examines the challenges bacteriophages pose to dairy powder production and evaluates traditional and innovative strategies to control them, emphasising the need for integrated, ongoing management to maintain efficient and high‐quality cheese and whey manufacture.
Essam Hebishy, Nivedita Datta, Jennifer Mahony, Oktay Yerlikaya, Asli Akpinar, Derya Saygili   +5 more
wiley   +1 more source

Thermal‐pH driven changes in physicochemical properties of doce de leite

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
At acidic conditions (pH 5.5–6.5), casein aggregation is promoted leading to a more compact protein network associated with a harder gel‐like doce de leite, but reduced apparent viscosity and lighter colour. In contrast, under alkaline conditions (pH 7.0–9.0), protein cross‐linking predominates, forming a more interconnected and dispersed structure ...
Natalia Casas Mesa, Caroline Barroso Dos anjos Pinto, Uwe Schwarzenbolz, Thomas Henle, Alan Frederick Wolfschoon‐Pombo, Ítalo Tuler Perrone, Rodrigo Stephani   +6 more
wiley   +1 more source

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Food Science and Human Wellness
Commercial sterility does not guarantee the sustained stability of ultrahigh temperature (UHT) milk over 6 months shelf life. We explore the microbiota presented in normal (SZ) and quality deteriorated UHT milk (QY and WY) products from the same brand ...
Ruixue Ding, Kairu He, Rina Wu, Mengxue Lou, Zhili Liu, Yuqiong Piao, Xiaoyan Liu, Zhishen Mu, Junrui Wu   +8 more
doaj   +1 more source

Leite em pó desnatado não inativado e leite desnatado uht para preservação e fertilidade do sêmen eqüino resfriado The use of not inactivated nonfat dry milk and uht skim milk in the preservation and fertility of cooled equine semen

Ciência Rural, 1998
O presente estudo foi delineado com o objetivo de verificar a necessidade de inativar o leite em pó desnatado reconstituído, bem como o uso do leite desnatado UHT como diluente de sêmen eqüino resfriado. Para tanto, foram efetuados dois experimentos.
Luciana Silva Meirelles, Eduardo Malschitsky, Adriana Pires Neves, Magda Jochims Vieira, Andrea Keller, Arthur Kardel Hött, Iara Marília Antoniazzi de Moraes, Petra Garbade, Ricardo Macedo Gregory, Rodrigo Costa Mattos   +9 more
doaj   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source