Results 1 to 10 of about 104,877 (290)

Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

Advanced Biomedical Research, 2017
Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists.
Sahar Torki Baghbadorani, Mohammad Reza Ehsani, Maryam Mirlohi, Hamid Ezzatpanah, Leila Azadbakht, Mina Babashahi   +5 more
doaj   +5 more sources

Consumer preferences for sustainably produced ultra-high-temperature milk in China

Journal of Dairy Science, 2023
: Contrary to ongoing declines in per capita milk consumption in the United States and Europe, per capita milk consumption in China is experiencing dramatic increases, making China one of the most dynamic global dairy markets. Meeting the rapid growth in
Saiwei Li, Rigoberto A. Lopez, Chen Zhu, Yumei Liu   +3 more
doaj   +4 more sources

Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk

Journal of Dairy Science, 2022
: Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae.
Fang Wang, Wanning Fan, Shiyu Tian
doaj   +4 more sources

Genome Sequences of Bacillus sporothermodurans Strains Isolated from Ultra-High-Temperature Milk. [PDF]

Microbiol Resour Announc, 2019
Here, we report the draft genome sequences of 3 Bacillus sporothermodurans strains isolated from ultra-high-temperature milk products in South Africa and Brazil and the type strain MB 581 (DSM 10599). The genomes will provide valuable information on the molecular dynamics of heat resistance in B
Owusu-Darko R, Allam M, de Oliveira SD, Ferreira CAS, Grover S, Mtshali S, Ismail A, Mallappa RH, Tabit F, Buys EM.   +9 more
europepmc   +5 more sources

Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk

Foods, 2022
Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive ...
Yufang Su, Houyin Wang, Ziyan Wu, Lei Zhao, Wenqiang Huang, Bolin Shi, Jian He, Sisi Wang, Kui Zhong   +8 more
doaj   +4 more sources

Aflatoxin M1 in Ultra High Temperature Milk Consumed in Sharjah, United Arab Emirates

Journal of Food Quality and Hazards Control, 2022
Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of ...
M. Mohamadin, A. Rama, R. Seboussi
doaj   +3 more sources

Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels. [PDF]

Foods
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142–157 °C for 0.116–6 s, followed by storage at 4 °C, 25 °C, and 37 °
Wu P, Guo M, Wang P, Wang Y, Fan K, Zhou H, Qian W, Li H, Wang M, Wei X, Ren F, Luo J.   +11 more
europepmc   +2 more sources

Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage. [PDF]

Food Sci Anim Resour, 2020
Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were
Kim SC, Yun SY, Ahn NH, Kim SM, Imm JY.
europepmc   +2 more sources

Effects of ultra‐high‐temperature processes on metabolite changes in milk

Food Science & Nutrition, 2023
AbstractProcessing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra‐high‐temperature‐sterilized (UHT)
Ge Bai, Long Cheng, Liying Peng, Bin Wu, Yuguo Zhen, Guixin Qin, Xuefeng Zhang, Natnael D. Aschalew, Zhe Sun, Tao Wang   +9 more
openaire   +4 more sources

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

Molecules, 2023
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +2 more sources