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Food Chemistry, 2022
An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein.
Dongfei Tan, Man Jia
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An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein.
Dongfei Tan, Man Jia
exaly +3 more sources
Review Biochemical Changes in Ultra-high Temperature Milk: A Review
Biological Sciences - PJSIR, 2023In developing countries, cold chain facilities are not present in all areas. Ultra-high temperature (UHT) milk is usually manufactured in these countries for catering the needs of all areas. In UHT treatment, sterile milk is filled in sterile packages in a sterilized environment. The operation is usually performed at 140 °C to destroy vegetative forms
null Muhammad Ajmal +2 more
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Ultra-high-temperature processing of chocolate flavoured milk
Journal of Food Engineering, 2010Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling ...
Prakash, S. +3 more
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THE NEED FOR ULTRA‐HIGH‐TEMPERATURE STERILIZATION OF MILK
International Journal of Dairy Technology, 1956SummaryThere is no point in attempting to produce sterile milk unless it has advantages and unless the industry and consuming public want it. Sterile milk should not be regarded as an alternative to our present ‘sterilized’ milk. In spite of its inherent troubles most of the consumers are reasonably satisfied with it, and apparently it is gaining ...
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ULTRA-HIGH-TEMPERATURE FLUID MILK PROCESSING COSTS
1985The Ultra-high-temperature (UHT) processing and aseptic packaging of fluid milk products greatly extends product shelf life. This technology has been used in Europe for many years but has been introduced only recently into the United States. The economic feasibility of UHT products depend in part on processing costs. This study specifies four model UHT
Wood, Thomas M. +5 more
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BURN-ON IN ULTRA-HIGH-TEMPERATURE PROCESSING OF MILK [PDF]
During ultra-high-temperature (UHT) processing of milk, some material deposits on the hot walls of the heat exchanger. Such “burn-on” deposits limit the run-times for UHT plants because they impede the flow of milk and also decrease the heat transfer coefficient of the heat exchangers.
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Changes on storage in milk processed by ultra-high-temperature sterilization
Journal of Dairy Research, 1971SummarySamples of commercially processed ultra-high-temperature (UHT) milk were stored at 4, 20, 30 and 37°C for up to 2 years or until gelation occurred.The stability of the proteins to ethanol, calcium ions and rennet decreased with time of storage.
Ruth Samel +2 more
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The composition of milk deposits in an ultra-high-temperature plant
Journal of Dairy Research, 1965SummaryMilk deposits from an ultra-high-temperature (UHT) plant were analysed for protein, fat and minerals. The physical appearance and composition of the deposits was found to vary with modifications of the plant. For each particular arrangement of the plant, a characteristic pattern of deposits occurred. Possible mechanisms involved in the formation
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Impact of Ultra-High Temperature Milk on the U.S. Dairy Industry
1984Ultra-high temperature (UHT) milk will probably not emerge as a major alternative to regular fluid milk. Although UHT can be stored without refrigeration, its retail price is higher because of the special containers it needs for long shelf life. More important, as a major product, UHT will not significantly reduce the costs of handling supply-demand ...
Miller, James J., Miller, James J.
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