Results 11 to 20 of about 49,529 (148)

Comparison of yogurt and ultra-high-temperature milk on serum osteocalcin and calcium levels in rats [PDF]

Journal of Advanced Pharmaceutical Technology & Research
Dairy products may influence bone metabolism through calcium bioavailability and modulation of gut microbiota. This study compared the effects of yogurt and ultra-high-temperature (UHT) milk on serum osteocalcin and calcium levels in rats.
Renata Junilla, Raden Andri Primadhi, Muhamad Naseh Sajadi Budi Irawan   +2 more
doaj   +2 more sources

Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage [PDF]

Food Science of Animal Resources, 2020
Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were
Sun-Chul Kim, So-Yul Yun, Na-Hyun Ahn, Seong-Min Kim, Jee-Young Imm   +4 more
doaj   +2 more sources

Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels [PDF]

Foods
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142–157 °C for 0.116–6 s, followed by storage at 4 °C, 25 °C, and 37 °
Peipei Wu, Mengyuan Guo, Pengjie Wang, Yi Wang, Ke Fan, Hui Zhou, Wentao Qian, Hongliang Li, Menghui Wang, Xiaojun Wei, Fazheng Ren, Jie Luo   +11 more
doaj   +2 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, Houyin Wang, Ziyan Wu, Lei Zhao, Wenqiang Huang, Bolin Shi, Jian He, Sisi Wang, Kui Zhong   +8 more
openaire   +4 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
openaire   +4 more sources

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

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

Correction: Evaluation of ß-lactamase-induced inactivation of penicillin G and cefoperazone in spiked ultra-high temperature and raw unpasteurized milk [PDF]

Frontiers in Veterinary Science
Frontiers Production Office
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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
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