Results 81 to 90 of about 16,541 (221)
Food Science &Nutrition, Volume 14, Issue 1, January 2026.ABSTRACT Milk, rich in proteins, vitamins, and bioactive compounds, is highly susceptible to microbial contamination by pathogens like Escherichia coli, posing risks to food safety. Conventional thermal pasteurization often degrades nutritional and sensory qualities. This study developed a non‐thermal ACP‐PEF system to inactivate E.
Kimia Taki +2 more
wiley +1 more source
Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS
Revista do Instituto de Latícinios Cândido TostesThe 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 +2 more
doaj +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 +3 more
openaire +3 more sources
International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.Elevated temperature increased milk heat stability and had no effect on milk freezing point and lipolysis. High level of dietary nitrogen tended to increase milk heat stability, decrease milk freezing point and lipolysis. Milk heat stability tended to be lower in evening milk. Milk freezing point and lipolysis were higher.
Catherine Hurtaud +2 more
wiley +1 more source
Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]
Shipin KexueThe 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
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
core +1 more source
Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I [PDF]
, 2016 Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs)
Buonanno, Martina +4 more
core +3 more sources
Small‐Scale Village Farmers, Farming Imaginaries and Enrichment Value Creation in Ankara, Turkey
Journal of Agrarian Change, Volume 26, Issue 1, January 2026.ABSTRACT How are we to understand the continuing importance of small‐scale village farming in a country like Turkey, which is undergoing an expanding process of industrialization and commodification in agriculture? There are two sides to this question: One concerns land use reconfiguration for commercial purposes, contraction of small‐scale farmland ...
Yıldız Atasoy
wiley +1 more source
The State of Pakistan’s Dairy Sector: An Assessment [PDF]
While there is a plethora of research documenting a multitude of dimensions of the crop sector of Pakistan, the virtual absence of meaningful economic analysis of the dairy economy is surprising.
Abid A. Burki +2 more
core
Biocrystallisations: Milk treatments [PDF]
, 2007 Following two milk studies performed by the Louis Bolk Instituut, the hypothesis that processing of milk has an important effect on bio crystallisation pictures was investigated.
Doesburg, Paul +2 more
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