Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk. [PDF]
Foods, 2022 Su Y +8 more
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In vitro digestion of heat-treated milk using the dynamic human stomach-intestine Ⅳ+
Zhongguo shipin weisheng zazhiObjectiveTo 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 +5 more
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Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation. [PDF]
Foods, 2022 Aguilera-Toro M +5 more
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Effects of raw milk quality on UHT milk instability
, 2019 The demand for ultra-high-temperature (UHT) processed milk is increasing worldwide. Meanwhile, the problem of destabilization during its shelf life, with age gelation and fat destabilization being the most prominent defects, is still a major factor that limits shelf life and commercial exploitation.
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The Spoilage of UHT-Treated Chocolate Milk by Thermoduric Bacteria
Journal of Food Protection, 1990 The sporadic occurrence of swollen packs of chocolate milk at a local milk processing plant is the main reason for this investigation and to identify and characterize the spoilage agents. Of the 62 packs of chocolate milk collected, 15 became swollen within 24 h.
Joan C, Antoine, Alfred L, Donawa
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Food Science of Animal ProductsThis study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high ...
Huiyu Xiang +10 more
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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 ...
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Investigating phase stability of ultra-high temperature reconstituted skim milk
Journal of Dairy Science: The phase stability (also referred to as physical stability) of UHT milk is limited by sedimentation and age gelation, with complex causes. This study investigated underlying relationships between the physical instability of UHT reconstituted skim milk
Yijing Shao +4 more
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Correction to: Effect of microbial sanitizers for reducing biofilm formation of Staphylococcus aureus and Pseudomonas aeruginosa on stainless steel by cultivation with UHT milk. [PDF]
Food Sci Biotechnol, 2023 Meesilp N, Mesil N.
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Effects of enzymatic lactose hydrolysis on thermal markers in lactose-free UHT milk. [PDF]
J Food Sci Technol, 2020 Neves LNO, de Oliveira MAL.
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