Results 21 to 30 of about 104,877 (290)

Fuzzy-proportional-integral-derivative hybrid controller design for ultra-high temperature milk processing

IAES International Journal of Robotics and Automation, 2023
In the ultra-high temperature (UHT) process, fluid temperature is raised above 135 °C for a short period of time (typically 4 seconds) and then quickly cooled ensuring no microbes remain in the final product.
Naseer Ahmad, Muhammad Arsalan
semanticscholar   +1 more source

Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high temperature milk and nonfat dried milk powder.

Journal of Dairy Science, 2023
Consumers' growing interest in fermented dairy foods necessitates research on a wide array of lactic acid bacterial strains to be explored and used. This study aimed to investigate the differences in the proteolytic capacity of Lactobacillus helveticus ...
G. Guron, P. Qi, Michael J. McAnulty, J. Renye, Amanda L. Miller, Adam M. Oest, E. Wickham, Andrew F. Harron   +7 more
semanticscholar   +1 more source

Heat Treatment of Bovine Milk Impacts Gastric Emptying and Nutrient Appearance

Medical Sciences Forum, 2023
Milk structural assemblies (e.g., casein micelles) occur naturally and can be altered during processing, and this may influence the milk’s nutritional properties. Heat treatment of dairy ensures microbiological safety and extends shelf-life.
Amber M. Milan, Matthew P. G. Barnett, Warren C. McNabb, Nicole C. Roy, Schynell Coutinho, Caroline L. Hoad, Luca Marciani, Samson Nivins, Hayfa Sharif, Timothy R. Angeli-Gordon, Peng Du, Armen A. Gharibans, Greg O’Grady, Pankaja Sharma, Aahana Shrestha, Richard F. Mithen   +15 more
doaj   +1 more source

Sensory Stability of Ultra‐High Temperature Milk in Polyethylene Bottle [PDF]

Journal of Food Science, 2009
ABSTRACT:  The objective of this study was to evaluate the sensory stability of ultra‐high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide.
R R, Petrus, E H M, Walter, J A F, Faria, L F, Abreu   +3 more
openaire   +2 more sources

UHT Milk Characterization by Electrical Impedance Spectroscopy

Applied Sciences, 2022
Ultra-High Temperature (UHT) pasteurized milk is the most diffused variety of milk in Europe. In this paper, a method is presented, employing Electrical Impedance Spectroscopy to characterize the different commercial milks commonly available in grocery ...
Graziella Scandurra, Emanuele Cardillo, Carmine Ciofi, Luigi Ferro   +3 more
doaj   +1 more source

Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk

Foods, 2023
Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage.
Xue Qin, Jingqi Cheng, Xuehe Qi, Ning Guan, Qing Chen, Xiaoyan Pei, Yujun Jiang, Xinyan Yang, C. Man   +8 more
semanticscholar   +1 more source

Separation and quantification of milk proteins with the addition of cheese whey by lab-on-a-chip [PDF]

Pesquisa Agropecuária Brasileira, 2023
The objective of this work was to evaluate microfluidic chip electrophoresis, known as lab-on-a-chip technique, for the detection of milk adulteration using cheese whey in comparison with SDS-PAGE. Raw, pasteurized, processed at an ultra-high temperature
Alessa Siqueira de Oliveira dos Santos, Hyago Passe Pereira, Gisele Nogueira Fogaça, Vaneida Maria Meurer, Marco Antônio Moreira Furtado, Cristiano Amâncio Vieira Borges, Mayara Morena Del Cambre Amaral Weller, Marta Fonseca Martins   +7 more
doaj   +1 more source

Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia

Revue Nature et Technologie, 2023
Destabilization of ultra-high temperature (UHT) milk (140 °C, 4s) in the form of gel or sediment may occur during storage. This phenomenon is a real industrial and scientific problem that could be caused by milk proteolysis and lipolysis.
Nahla FITOUHI, Mouna GMAR, Nesma SBOUI, Hajer DEBBABI   +3 more
doaj   +6 more sources

Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

Frontiers in Nutrition, 2022
Background Donor human milk should be processed to guarantee microbiological safety prior to infant feeding, but this process can influence the structure and quantity of functional proteins.
Ningjian Liang, Jeewon Koh, B. Kim, Gulustan Ozturk, D. Barile, D. Dallas   +5 more
semanticscholar   +1 more source

Presence of aflatoxin M1 in commercial ultra-high-temperature-treated milk [PDF]

Applied and Environmental Microbiology, 1988
Forty-seven samples of commercial ultra-high-temperature-treated milk from a dairy facility in the northwest part of Spain were analyzed for the presence of aflatoxin M1. A total of 14 samples (29.8%) were positive for aflatoxin M1 (4 in May, 3 in November, 3 in December, 1 in January, 1 in April, 1 in July, and 1 in August), 29 (61.7%) were negative ...
J L, Blanco, L, Domínguez, E, Gómez-Lucía, J F, Garayzabal, J A, García, G, Suárez   +5 more
openaire   +2 more sources