Results 21 to 30 of about 49,529 (148)

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Foods, 2022
Milk proteins are prone to changes during the heat treatment process. Here, we aimed to study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat treatment processes—ultra-pasteurization (85 °C, 30 min), ultra-high ...
Daomin Yan, Lina Zhang, Yixuan Zhu, Mengyu Han, Yancong Wang, Jun Tang, Peng Zhou   +6 more
doaj   +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

EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON LIPIDS OXIDATION IN MILK-FORTIFIED WITH SOME MINERAL ELEMENTS [PDF]

Mesopotamia Journal of Agriculture, 2017
The hypothesis of the present study was that the Ultra-high temperature (UHT) processing of fluid milk-fortified with Zn, Fe or Mg individually might change the perception of milk flavor as compared to normal UHT milk without fortification.
Atallah Abdulghani, Mahmood Younis Ali
doaj   +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

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

Effect of Raw Milk Quality on Ultra-High Temperature Processed Milk

Journal of Dairy Science, 1985
Abstract Twenty samples of commercial grade A raw milk were collected and placed in four categories based upon standard plate count. The effect of raw milk quality on keeping quality of ultra-high temperature milk was determined. Categories were 10 4 ,>10 4 , ⩽ 10 5 ,>10 5 , to ⩽ 10 6 , and>10 6 cfu/ml. All samples were heat processed at 149°C for 3s,
W.T. Gillis, M.F. Cartledge, I.R. Rodriguez, E.J. Suarez   +3 more
openaire   +1 more source

Effect of Milk Fat on the Stability of Vitamin A in Ultra-High Temperature Milk

Journal of Dairy Science, 1986
Abstract The stability of vitamin A in ultra-high temperature milks with .15, 2.92, 6.16, and 9.7% fat during storage at 26°C was studied over 3 wk. Milks were fortified with synthetic retinyl palmitate to a final concentration of approximately 120μg retinol equivalent/I 00ml milk.
Betty L.T. Lau, Y. Kakuda, D.R. Arnott
openaire   +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

Effect of Ultra-High-Temperature Treatment on Some Vitamins in Milk

Nihon Chikusan Gakkaiho, 1960
超高温処理法(135°C,2秒)がビタミンB1およびB2の破壊に及ぼす影響を,75°C,15分加熱処理法の場合と比較した.B1の定量は主としてHOUSTONの方法により,B2はKONらの方法によつた.得られた主要な結果は,次のとおりである.(1) 超高温処理法によるB1の平均破壊率は3.2%,また75°C,15分の加熱処理法によるそれは2.2%であつた.(2) B2の平均破壊率は,超高温処理法では5.3%,また75°C,15分の加熱処理法では4.2%であつた.すなわち超高温処理法のほうが,B1およびB2いずれの破壊率においても大であるが,両種の方法の間の差は僅少であるから,実用上,これらの方法の間には差異がないものと解しても差しつかえなかろう.
Taro NAGASAWA, Tamotsu TANAHASHI, Yasuo KUZUYA, Nohuko SHIGETA   +3 more
openaire   +3 more sources

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