Results 121 to 130 of about 49,529 (148)
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A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk
Journal of Dairy Research, 1987SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C.
A R, Bucky, P R, Hayes, D S, Robinson
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Aflatoxin M1 in raw and ultra high temperature-treated milk commercialized in Portugal
Food Additives and Contaminants, 2000During June to September 1999, 31 samples of raw milk were obtained from individual farms and 70 samples of ultrahigh-temperature-treated (UHT) milk (18 samples of whole milk, 22 of semi-skimmed and 30 samples of skimmed milk) were collected in supermarkets in Lisbon, Portugal. The total number of samples analysed was 101. The incidence of aflatoxin M1
M L, Martins, H M, Martins
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Heat stability of milk: Aggregation and dissociation of protein at ultra-high temperatures
International Dairy Journal, 1993Abstract The aggregation and dissociation of protein in milk heated at 140°C was studied using high performance liquid chromatography on a TSK-GEL G4000SW column in 6 m urea. Initial heating gave rise to the formation of high molecular weight complexes of whey proteins and κ-casein which eluted at or close to the void volume of the column.
Harjinder Singh, June M. Latham
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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Heating Systems
2011Ultra high temperature (UHT) processing of milk at ∼140 °C for a few seconds produces a product which is shelf stable for several months. Such a heat treatment has the same bactericidal effect as in-container sterilization at a lower temperature for a longer time but causes much less chemical change and hence produces a better quality product. The most
Deeth, H. C., Datta, N.
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Effects of ultra-high-temperature pasteurization on milk proteins
Journal of Agricultural and Food Chemistry, 1981F W, Douglas +3 more
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Ultrasound Monitoring of Water Content in Ultra High Temperature Milk
Instrumentation Mesure Métrologie, 2023El Houssaine Ouacha +6 more
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A laboratory-scale ultra-high-temperature milk sterilizer for batch operation
Journal of Dairy Research, 1974SummaryThe design and operation of a laboratory-scale ultra-high-temperature sterilizer capable of treating 0·5-l quantities of milk are described. Temperature control, sporicidal efficiency and change of composition of the milk during processing are discussed.
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[Retention of several vitamins during ultra-high temperature sterilization of milk].
Die Nahrung, 1981Four independent studies were conducted in the course of two years to determine the retentions (or the losses) of vitamin A, beta-carotene, vitamin B1, vitamin B6, nicotinic acid and pantothenic acid during the ultra-high temperature sterilization of pre-pasteurized milk (85 degrees C without hold-up time) by means of the Alfa-Laval-Vtis-C apparatus ...
F, Görner, R, Uherová
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[Spoilage microorganisms encountered in ultra-high temperature processed milk].
Zhonghua Minguo wei sheng wu ji mian yi xue za zhi = Chinese journal of microbiology and immunology, 198440 strains of aerobic or facultative anaerobic microorganisms were isolated from a total of 37 spoiled ultra high temperature processed milk. 13 of them were identified as the genus Bacillus. They were 6 B. cereus, 5 B. licheniformis, 1 B. brevis and 1 B. pumilus.
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