Results 81 to 90 of about 420 (131)

Detection methods of milk powder addition in pasteurized and UHT milks

, 2018
Poster
He, Tingting, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

Sensory Aspects of UHT Milk Combined with Whole Pasteurized Milk

Journal of Food Protection, 1980
Sue A. Horner, Stanley E. Wallen, Fred Caporaso   +2 more
openaire   +1 more source

REVALENCE OF BACILLUS SPECIES 1N UHT MILK [PDF]

Assiut Veterinary Medical Journal, 2000
openaire   +1 more source

Sensory Aspects of UHT Milk Combined with Whole Pasteurized Milk 1.

Journal of food protection
The objective of this study was to evaluate the sensory quality of mixtures of whole pasteurized milk (WPM) containing from 0 to 75% ultrahigh-temperature (UHT) processed milk indirectly heated. Thirty experienced panelists were used to make multiple comparison tests between samples.
Sue A, Horner, Stanley E, Wallen, Fred, Caporaso   +2 more
openaire   +1 more source

INCIDENCE OF AEROBIC SPOREFORMERS IN UHT MILK

Assiut Veterinary Medical Journal, 2009
openaire   +2 more sources

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Volatile Sulphur Compounds in UHT Milk

Critical Reviews in Food Science and Nutrition, 2008
Several volatile sulphur compounds have been detected in raw and processed milk. These are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon disulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl sulphoxide, and dimethyl sulphone.
Al-Attabi, Z., D'Arcy, B.R., Deeth, H.C.
openaire   +5 more sources

Sedimentation in UHT milk

International Dairy Journal, 2018
Abstract Sediment from ultra-high temperature (UHT) processed milk was composed of κ-casein depleted casein micelles, with low levels of denatured whey protein. Direct UHT was more prone to sediment formation than indirect UHT. In direct UHT milk samples, at low pH ( ∼1.5 m m ), the unstable κ-casein-depleted casein micelles were prone to calcium ...
Vikas Gaur, Jos Schalk, Skelte G. Anema
openaire   +1 more source

UHT milk: Production, quality, and economics

C R C Critical Reviews in Food Science and Nutrition, 1981
The review attempts to deal with the state of the art of UHT milk processing, economics, packaging, and quality maintenance. Various methods of processing are covered in detail. A sample system was considered for material and energy balances. A major factor in UHT milk technology is the economics of the process adopted. This is considered for the major
Nairn Kosaric, Barbara Kitchen, Chandra J. Panchal, John D. Sheppard, Kevin Kennedy, Alan Sargant, D. R. Arnott   +6 more
openaire   +2 more sources

UHT Sterilized Milks

2022
UHT processing of milk consists of treating the milk at 138–145°C for 2–10s. The process allows attaining commercial sterility with a very minimal impact on the product's nutritional value. The quality, stability, acceptability, and sensorial properties of the products are affected by the combined influence of the quality of the raw milk, processing ...
openaire   +1 more source

Proteolytic activity in UHT-sterilized milk

Journal of Dairy Research, 1979
SUMMARYThe proteolytic activity in UHT-sterilized milk of a proteinase-containing fraction, prepared from the milk, is reported. The proteinase fraction was isolated from casein micelles as described by Reimerdes & Klostermeyer (1974).The fraction was added to UHT milks and the proteolysis in the samples, measured as the liberation of non-protein ...
C, Corradini, P P, Pecis
openaire   +2 more sources