Results 11 to 20 of about 104,877 (290)

Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro

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 ...
Cristiana de Paula Pacheco-Sanchez, Pilar Rodriguez de Massaguer   +1 more
doaj   +4 more sources

Lipid compositional changes and oxidation status of ultra-high temperature treated Milk [PDF]

Lipids in Health and Disease, 2018
Background Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging.
Muhammad Ajmal, Muhammad Nadeem, Muhammad Imran, Muhammad Junaid   +3 more
doaj   +3 more sources

Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

Food Chemistry: X
This work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-
Majida Al-Wraikat, Mohamed Aamer Abubaker, Yingli Liu, Xi Ping Shen, Yu He, Linqiang Li, YongFeng Liu   +6 more
doaj   +2 more sources

Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?

Foods, 2021
Herein, the presence of heterocyclic aromatic amines (HAAs) in 24 different commercial ultra-high temperature processed (UHT) milk types was investigated. The dry matter and pH values of the samples were also determined. The milk types showed significant
Fatih Oz, Emel Oz, Eyad Aoudeh, A. M. Abd El-Aty, Maomao Zeng, Theodoros Varzakas   +5 more
doaj   +2 more sources

pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk

Journal of Dairy Science, 2023
: Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk ...
Zheng Pan, Aiqian Ye, Anant Dave, Karl Fraser, Harjinder Singh   +4 more
doaj   +2 more sources

The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives [PDF]

Foods
Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145–155 °C/0.09 s ...
Jiayuan Li, Zhiyuan Kang, Nan Sheng, Huan Yao, Xiaoying Feng, Han Lu, Kasper Hettinga, Lina Zhang, Peng Zhou   +8 more
doaj   +2 more sources

Ultrasound Monitoring of Water Content in Ultra High Temperature Milk

Instrumentation Mesure Métrologie, 2023
El Houssaine Ouacha, Redouane Leghrib, Nabil Khatib, Bouazza Faiz, Hicham Banouni, Ali Moudden, Idriss Aboudaoud   +6 more
openaire   +2 more sources

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Foods, 2022
Milk proteins are prone to changes during the heat treatment process. Here, we aimed to study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat treatment processes—ultra-pasteurization (85 °C, 30 min), ultra-high ...
Daomin Yan, Lina Zhang, Yixuan Zhu, Mengyu Han, Yancong Wang, Jun Tang, Peng Zhou   +6 more
doaj   +1 more source

Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [PDF]

Shipin Kexue, 2023
In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry ...
LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun
doaj   +1 more source

Effects of High-Temperature Milk Processing

Encyclopedia, 2021
In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for
Hilton C. Deeth
doaj   +1 more source