Results 241 to 250 of about 104,877 (290)

ULTRA-HIGH-TEMPERATURE FLUID MILK PROCESSING COSTS

1985
The 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., Benson, Geoffrey A., Carawan, Roy A., Wood, Thomas M., Benson, Geoffrey A., Carawan, Roy A.   +5 more
openaire   +1 more source

Establishing an untargeted-to-MRM liquid chromatography-mass spectrometry method for discriminating reconstituted milk from ultra-high temperature milk.

Food Chemistry, 2020
The counterfeit use of reconstituted milk to simulate fresh milk in some countries is largely driven by profiteering; hence, establishing a robust market-surveillance method is an important objective.
Dongfei Tan, Xia Zhang, Meicheng Su, Man Jia, Dan Zhu, Biniam T. Kebede, Huaxing Wu, Gang Chen   +7 more
semanticscholar   +1 more source

Use of distinct projective techniques in investigating participants' perception of a clean label dairy product: A study on the presence of additives/stabilizers in Ultra high temperature processing milk's label in Brazil

Journal of sensory studies
Using an online questionnaire, the perception of additives/stabilizers in ultra‐high temperature (UHT) milk was investigated using different projective techniques.
N. D. de Alcântara, E. T. Tavares Filho, T. C. Pimentel, M. M. Pagani, E. Mársico, A. G. da Cruz, E. Esmerino   +6 more
semanticscholar   +1 more source

Changes occurring in stabilized ultra-high-temperature-treated whole milk during storage

Journal of Dairy Research, 2018
This Research Communication describes the relationship between casein, free fatty acids (FFAs) and the storage period of ultra-high temperature-treated (UHT) whole milk observed for a period of 120 d of labelled shelf-life. Moreover, we aim to estimate the daily rate of casein degradation in UHT whole milk, and the total length of time estimated for ...
Fernando César, Dos Santos, Fabiano Érisson, da Cunha, Érika, de Pádua Alves, Flávia, de Almeida Bergonse Pereira, Elsa Helena Walter, de Santana, Bruno Garcia, Botaro   +5 more
openaire   +2 more sources

Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

Journal of Food Engineering, 2021
Reconstituted milk protein concentrate (RMPC) showed higher thermal stability than reconstituted skimmed milk powder (RSMP) at equal protein level (7.5%); heat coagulation time (HCT) 6.80 and 1.80 min, respectively.
Jaspal Singh, Agathe Dean, S. Prakash, B. Bhandari, N. Bansal   +4 more
semanticscholar   +1 more source

THE NEED FOR ULTRA‐HIGH‐TEMPERATURE STERILIZATION OF MILK

International Journal of Dairy Technology, 1956
SummaryThere 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 ...
openaire   +1 more source

Impact of Ultra-High Temperature Milk on the U.S. Dairy Industry

1984
Ultra-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.
openaire   +1 more source

Changes on storage in milk processed by ultra-high-temperature sterilization

Journal of Dairy Research, 1971
SummarySamples 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, R. W. V. Weaver, D. B. Gammack   +2 more
openaire   +1 more source

Tubular Heat Exchanger Fouling by Milk During Ultra High Temperature Processing

Journal of Food Science, 1983
ABSTRACT The effect of milk fouling deposits on the heat transfer rate of a tubular heat exchanger was investigated for varying process heat treatments. Product input and discharge temperatures were maintained constant while steam temperature increased as deposits formed. Processing conditions included product entrance temperatures of
openaire   +1 more source

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

Journal of Dairy Research, 1987
SummaryCultures 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
openaire   +2 more sources