Results 21 to 30 of about 121,930 (282)

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

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

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 ...
Wu P, Guo M, Wang P, Wang Y, Fan K, Zhou H, Qian W, Li H, Wang M, Wei X, Ren F, Luo J.   +11 more
europepmc   +2 more sources

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

Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds?

Future Foods, 2021
The production of an innovative food ingredient obtained from unripe Genipa americana L. pulp and milk was studied in this paper. Natural blue compounds were produced from the crosslinking between genipin and milk proteins.
Maria Isabel Landim Neves, Monique Martins Strieder, Eric Keven Silva, Maria Angela A. Meireles   +3 more
doaj   +1 more source

Aflatoxin M1 in Ultra High Temperature Milk Consumed in Sharjah, United Arab Emirates

Journal of Food Quality and Hazards Control, 2022
Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of ...
M. Mohamadin, A. Rama, R. Seboussi
doaj  

Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?

Foods, 2021
Herein, the presence of heterocyclic aromatic amines (HAAs) in 24 different commercial ultra-high temperature processed (UHT) milk types was investigated. The dry matter and pH values of the samples were also determined. The milk types showed significant
Fatih Oz, Emel Oz, Eyad Aoudeh, A. M. Abd El-Aty, Maomao Zeng, Theodoros Varzakas   +5 more
doaj   +1 more source

Vitamin A Stability in Ultra-High Temperature Processed Milk

Journal of Dairy Science, 1986
Abstract Stability of vitamin A in partly skimmed (2% fat) fortified and unfortified ultra-high temperature processed milk was examined over 15 wk. Milk samples (stored at 23±2°C) were analyzed weekly for retinyl palmitate and dissolved oxygen. Significant losses of 71 and 73% were observed in replicate samples of fortified milk containing initial ...
D.A. McCarthy, Y. Kakuda, D.R. Arnott
openaire   +1 more source

SUITABILITY OF BUFFALOE'S AND COW'S MILK FOR PROCESSING ULTRA HIGH TEMPERATURE PRODUCTS IN EGYPT DURING LACATION PERIOD [PDF]

Assiut Veterinary Medical Journal, 1981
A total of 96 bulk milk samples from buffaloe's and Friesian cow's were examined throughout eight months lactation period, in Upper and lower Egypt to evaluate suita bility of such milk for preparation of ultra high temperatue products.
F.A. ABOUL-KHIER, T.A. EL-BASSIONY, A. SAIF, E.M. IBRAHIM   +3 more
doaj   +1 more source