Results 1 to 10 of about 283 (103)

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. Herein, we measured physicochemical indices of UHT milk inoculated with S.
Fang Wang, Shiyu Tian, Wanning Fan
exaly   +5 more sources

Effects of Ultra-High-Temperature Processes on Metabolite Changes in Milk

Food Science and 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)
Tao Wang, Xuefeng Zhang, Zhe Sun
exaly   +3 more sources

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
openaire   +4 more sources

Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle [PDF]

Journal of Food Science, 2009
ABSTRACT:  The objective of this study was to evaluate the sensory stability of ultra‐high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide.
Rodrigo Petrus
exaly   +3 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 milk demand presents environmental challenges under current dairy farm production in China.
Saiwei Li, Rigoberto A. Lopez, Chen Zhu, Yumei Liu   +3 more
openaire   +4 more sources

Bacillus cereus in Brazilian Ultra High Temperature milk

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 refrigeration and aseptical packing in hermetic packages. This research had the purpose to verify the incidence
Pacheco-Sanchez, Cristiana de Paula, Massaguer, Pilar Rodriguez de   +1 more
openaire   +5 more sources

A Metabolomics Approach for Monitoring Thermal Processing Temperature of Bovine Milk Using Ultra-Performance Liquid Chromatography Tandem Q-Exactive Mass Spectrometry and Multivariate Data Analysis

Journal of Future Foods
Due to the lack of effective assessment method, overheated milk commodities are often marketed as pasteurized milk on the market, which was sold in high price by fraud.
Xiuli Xu
exaly   +3 more sources

MICROBIOLOGICAL QUALITY OF EGYPTIAN ULTRA-HIGH TEMPERATURE PROCESSED (UHT) MILK [PDF]

Assiut Veterinary Medical Journal, 1989
Thirty random samples of UHT-milk were collected from different super markets in Assiut City, as well as lot was taken from factory at the time of manufacture and stored at room and refrigerator temperatures for up to 11 weeks and examined for their ...
NAGAH M. SAAD, T.A. EL-BASSIONY, A.A-H. AHMED, M.K. MOUSTAFA   +3 more
openaire   +2 more sources

Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules, 2021
Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL
So-Yul Yun, Jee-Young Imm
exaly   +3 more sources

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 (RSM) and a series of characteristics. Physicochemical data and Raman spectra were collected from RSM
Yijing Shao, Ashutos Parhi, Prateek Sharma, Lili He, Haotian Zheng   +4 more
openaire   +4 more sources