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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
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[Spoilage microorganisms encountered in ultra-high temperature processed milk].
Zhonghua Minguo wei sheng wu ji mian yi xue za zhi = Chinese journal of microbiology and immunology, 198440 strains of aerobic or facultative anaerobic microorganisms were isolated from a total of 37 spoiled ultra high temperature processed milk. 13 of them were identified as the genus Bacillus. They were 6 B. cereus, 5 B. licheniformis, 1 B. brevis and 1 B. pumilus.
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A laboratory-scale ultra-high-temperature milk sterilizer for batch operation
Journal of Dairy Research, 1974SummaryThe design and operation of a laboratory-scale ultra-high-temperature sterilizer capable of treating 0·5-l quantities of milk are described. Temperature control, sporicidal efficiency and change of composition of the milk during processing are discussed.
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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Heating Systems
2011Ultra 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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[Retention of several vitamins during ultra-high temperature sterilization of milk].
Die Nahrung, 1981Four independent studies were conducted in the course of two years to determine the retentions (or the losses) of vitamin A, beta-carotene, vitamin B1, vitamin B6, nicotinic acid and pantothenic acid during the ultra-high temperature sterilization of pre-pasteurized milk (85 degrees C without hold-up time) by means of the Alfa-Laval-Vtis-C apparatus ...
F, Görner, R, Uherová
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Effects of ultra-high-temperature pasteurization on milk proteins
Journal of Agricultural and Food Chemistry, 1981F W, Douglas +3 more
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The composition of milk deposits in an ultra-high-temperature plant
Journal of Dairy Research, 1965SummaryMilk deposits from an ultra-high-temperature (UHT) plant were analysed for protein, fat and minerals. The physical appearance and composition of the deposits was found to vary with modifications of the plant. For each particular arrangement of the plant, a characteristic pattern of deposits occurred. Possible mechanisms involved in the formation
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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Aseptic Packaging
2011Aseptic packaging is the filling of a commercially sterile product into sterile containers under sterile conditions and sealing the containers so that reinfection is prevented. The three main processes used commercially, either individually or in combination, to sterilize packaging materials prior to aseptic filling are irradiation (gamma rays, pulsed ...
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