Results 61 to 70 of about 420 (131)

Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The heat‐stable metalloprotease AprX, secreted by psychrotrophic Pseudomonas spp., is a major cause of quality deterioration in dairy products, particularly ultrahigh temperature (UHT) milk. This review synthesizes the evolution and current state of detection and quantification techniques for AprX in bovine milk, covering traditional ...
Aritra Sinha, Alan L. Kelly
wiley   +1 more source

IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE [PDF]

مجلة الأنبار للعلوم الزراعية
The study investigated the survival and growth of heat-tolerant microorganisms, including Bacillus cereus, Geobacillus stearothermophilus, and Clostridium sporogenes in ultra-heat treatment (UHT) processed milk stored under different temperature ...
H. J. Al-Kaabi, Z. E. Djomeh
doaj   +1 more source

Milk Kefir Beverage Improves Histomorphometry, Reduces Inflammatory Infiltrates and Desulfovibrio and Increases Lactobacillus in IL‐10−/− Mice

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT This study aimed to evaluate the effects of milk kefir on parameters related to inflammatory bowel disease (IBD) in interleukin‐10 knockout (IL‐10−/−) mice. Sixteen C57BL/6J IL‐10−/− male mice were divided into two experimental groups. The control group (n = 8) received 0.4 mL of whole milk (UHT) and the kefir group (n = 8) received 0.4 mL of ...
Iasmim Xisto Campos, Vinicius Fernandes Paris, Mariana de Fátima Albuquerque Pereira, Gabriela de Cássia Ávila Alpino, Andressa Ladeira Bernardes, Larissa Gabriela Morais de Ávila, Marcella Duarte Villas Mishima, Manoela Maciel dos Santos Dias, Soraya Torres Gaze Jangola, Tiago Antonio de Oliveira Mendes, Maria do Carmo Gouveia Peluzio   +10 more
wiley   +1 more source

Proteolysis during storage of UHT milk: differences between whole and skim milk

Journal of Dairy Research, 1993
SummaryProteolysis during storage of UHT skim and whole milks processed by either direct or indirect systems has been studied. All the proteolysis indices determined (measurement of free amino groups, PAGE of caseins and PAGE and reversed-phase HPLC of the fraction soluble at pH 4·6) revealed greater proteolytic degradation during storage of skim milks
López-Fandiño, Rosina, Olano, Agustín, Corzo, Nieves, Ramos, Mercedes   +3 more
openaire   +3 more sources

Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS

Revista do Instituto de Latícinios Cândido Tostes
The presence of the bacteria Bacillus cereus in milk reflects an important concern to dairy products due to its ability to sporulate and to the possibility of the spore resisting the thermal treatment known as UHT (ultra-high temperature), which can ...
Angélica Cortellini Rui, Fernanda Cattani, Thaís Dalzochio   +2 more
doaj   +1 more source

Consumer Perception of Cows' Milk and Plant‐Based Milk Alternatives: Comparing Aotearoa–New Zealand and Singapore Consumers

Journal of Sensory Studies, Volume 41, Issue 1, February 2026.
ABSTRACT As food provisioning becomes more globalized, a shift to understanding cross‐country insights is occurring. This study investigated whether the consumer experience of cows' milk and plant‐based milk alternatives (PBMAs) differed between Aotearoa New Zealand (A‐NZ) and Singaporean (SG) consumers.
Maheeka Isurinie Weerawarna Nilaweera Ran Patabandige, A. Jonathan R. Godfrey, Amanda Jia Ying Lim, Jia Wen Xanthe Lin, Janani R, Meika Foster, Joanne Hort   +6 more
wiley   +1 more source

Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]

Shipin Kexue
The enhancing effects of different pre-treatment techniques (addition of emulsifying salts, electrodialysis, and resin adsorption) on the stability of ultra-high temperature (UHT)-sterilized yak milk with standardized protein content was investigated by ...
CAO Hongyu, ZHAO Xiaoxuan, WANG Yunna, XIE Ning, LI Xu, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, LI Hongjuan, ZHANG Shuwen
doaj   +1 more source

Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro

Scientia Agricola, 2007
Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate ...
Cristiana de Paula Pacheco-Sanchez, Pilar Rodriguez de Massaguer   +1 more
doaj   +1 more source

In vitro digestion of heat-treated milk using the dynamic human stomach-intestine Ⅳ+

Zhongguo shipin weisheng zazhi
ObjectiveTo study the effects of different heat treatments on milk digestion in vitro.MethodsThe dynamic human stomach-intestine Ⅳ+ was used to analyze the pH change， protein digestibility， gastric emptying and peptide distribution of four different heat-
YUE Shuqin, HUANG Jian, LIU Wenying, WANG Lijuan, HE Li, TANG Yanbin   +5 more
doaj   +1 more source

UHT Treatment of Milk and Dairy Products

Advances in Dairy Research, 2018
Global consumptions of Ultra-high-temperature (UHT) treated milk and dairy products are on the increase. Нe UHT treated dairy products are mainly custard and high protein beverages. Milk protein ingredients, e.g. milk protein concentrate (MPC) or isolate (MPI) or milk casein concentrate (MCC) or whey protein concentrate (WPC) or isolate (WPI) are ...
openaire   +1 more source