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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
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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
core   +2 more sources

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

Lipids in Health and Disease, 2018
La matière grasse du lait est l'une des matières grasses complexes et l'un des composés biochimiques les plus sensibles à l'auto-oxydation. Pour améliorer la durée de conservation, le lait est soumis à un traitement à ultra-haute température (UHT) suivi d'un emballage aseptique.
Muhammad Ajmal, Muhammad Nadeem, Muhammad Imran, Muhammad Junaid   +3 more
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Stability of ultra-high temperature treated milk [PDF]

, 2019
The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. In the UHT process, milk is subjected to temperatures above 135 °C for a few seconds, resulting in a product that can be stored for several months at ambient ...
Karlsson, Maria
openaire   +1 more source

A comparison of the quality of ultra-high-temperature milk and its plant-based analogs

Journal of Dairy Science
The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut beverages). Ten products of each type were analyzed in each group. UHT milk was characterized by higher values
T. Daszkiewicz, M. Florek, D. Murawska, A. Jabłońska   +3 more
openaire   +4 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-
Yingli Liu, Majida Al-Wraikat, YongFeng Liu, Mohamed Aamer Abubaker, Xi Ping Shen, Yu He, Linqiang Li   +6 more
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Genome Sequences of Bacillus sporothermodurans Strains Isolated from Ultra-High-Temperature Milk. [PDF]

Microbiol Resour Announc, 2019
Here, we report the draft genome sequences of 3 Bacillus sporothermodurans strains isolated from ultra-high-temperature milk products in South Africa and Brazil and the type strain MB 581 (DSM 10599).
Owusu-Darko R, Allam M, de Oliveira SD, Ferreira CAS, Grover S, Mtshali S, Ismail A, Mallappa RH, Tabit F, Buys EM.   +9 more
europepmc   +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

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

Molecules, 2023
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +1 more source

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
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