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Milk Fat Globule Membrane: Structural Organization, Bioactive Constituents, and Therapeutic Applications. [PDF]
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Food Chemistry, 2022
An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein.
Dongfei Tan, Man Jia
exaly +3 more sources
An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein.
Dongfei Tan, Man Jia
exaly +3 more sources
ULTRA-HIGH-TEMPERATURE FLUID MILK PROCESSING COSTS [PDF]
, 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. +5 more
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Impact of Ultra-High Temperature Milk on the U.S. Dairy Industry [PDF]
, 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.
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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
exaly +3 more sources
Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Heating Systems
, 2011 Ultra 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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