Results 1 to 10 of about 121,930 (282)
Adv Biomed Res, 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. We aimed to compare four distinct antioxidant measuring methods in the evaluation of antioxidant properties of industrial ultra-high temperature
Baghbadorani ST +5 more
europepmc +6 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)
Long Cheng, Yuguo Zhen, Guixin Qin
exaly +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 Rodrigues Petrus
exaly +5 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. Herein, we measured physicochemical indices of UHT milk inoculated with S.
Fang Wang, Wanning Fan, Shiyu Tian
exaly +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 milk demand presents environmental challenges under current dairy farm production in China.
Saiwei Li +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 +1 more
openaire +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 analysis and a 9-point hedonic scale were investigated in this study.
Yufang Su +8 more
openaire +4 more sources
Presence of aflatoxin M1 in commercial ultra-high-temperature-treated milk [PDF]
Applied and Environmental Microbiology, 1988 Forty-seven samples of commercial ultra-high-temperature-treated milk from a dairy facility in the northwest part of Spain were analyzed for the presence of aflatoxin M1. A total of 14 samples (29.8%) were positive for aflatoxin M1 (4 in May, 3 in November, 3 in December, 1 in January, 1 in April, 1 in July, and 1 in August), 29 (61.7%) were negative ...
J L, Blanco +5 more
openaire +2 more sources
Effect of Raw Milk Quality on Ultra-High Temperature Processed Milk
Journal of Dairy Science, 1985 Abstract Twenty samples of commercial grade A raw milk were collected and placed in four categories based upon standard plate count. The effect of raw milk quality on keeping quality of ultra-high temperature milk was determined. Categories were 10 4 ,>10 4 , ⩽ 10 5 ,>10 5 , to ⩽ 10 6 , and>10 6 cfu/ml. All samples were heat processed at 149°C for 3s,
W.T. Gillis +3 more
openaire +1 more source
Effect of Milk Fat on the Stability of Vitamin A in Ultra-High Temperature Milk
Journal of Dairy Science, 1986 Abstract The stability of vitamin A in ultra-high temperature milks with .15, 2.92, 6.16, and 9.7% fat during storage at 26°C was studied over 3 wk. Milks were fortified with synthetic retinyl palmitate to a final concentration of approximately 120μg retinol equivalent/I 00ml milk.
Betty L.T. Lau, Y. Kakuda, D.R. Arnott
openaire +1 more source