Results 31 to 40 of about 104,877 (290)

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

The Effect of Different Kefir Grain Starter Concentration on pH, Alcohol Percentage, and Organoleptic Properties of Ultra High Temperature (UHT) Milk Kefir

Advances in biological sciences research, 2022
Kefir is a fermented milk product by lactic acid bacteria and yeast, rich in benefits for the human body. Kefir grains are a starter in making kefir. This research determines pH, alcohol percentage, and organoleptic properties using kefir grains with ...
F. Fitrianingsih, H. Hafid, A. B. Kimestri, Andini Sulfitrana, Rachmita Dewi S. Toba   +4 more
semanticscholar   +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

Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ

Indonesian Journal of Food Technology, 2022
Ultra high temperature (UHT) milk is a product that is widely consumed because of its practicality and hygiene. PT XYZ is one of the industries that produces UHT milk with chocolate and strawberry flavors.
E. Sitorus, E. Mela
semanticscholar   +1 more source

Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules, 2021
Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL
So-Yul Yun, J. Imm
semanticscholar   +1 more source

Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

Food Science of Animal Products, 2023
A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the ...
Yangyi Zheng
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

Concentration of milk oxylipins after heat and homogenization treatments

Frontiers in Food Science and Technology, 2023
Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively.
Caroline Thum, Caroline Thum, Caroline Thum, Amanda Cirelli, Amanda Cirelli, Yurika Otoki, Yurika Otoki, Gulustan Ozturk, Ameer Y. Taha, Warren C. McNabb, Warren C. McNabb, Nicole C. Roy, Nicole C. Roy, Nicole C. Roy, Nicole C. Roy, Juliana Maria Leite Nobrega de Moura Bell   +15 more
doaj   +1 more source

The impact of heat treatment of bovine milk on gastric emptying and nutrient appearance in peripheral circulation in healthy females: a randomized controlled trial comparing pasteurized and ultra-high temperature milk.

American Journal of Clinical Nutrition
BACKGROUND Heat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion.
A. Milan, Matthew P. G. Barnett, Warren C. McNabb, N. Roy, Schynell Coutinho, C. Hoad, L. Marciani, Samson Nivins, Hayfa Sharif, Stefan Calder, Peng Du, A. Gharibans, G. O’Grady, Karl Fraser, Daniel Bernstein, Sarah M. Rosanowski, Pankaja Sharma, Aahana Shrestha, R. Mithen   +18 more
semanticscholar   +1 more source

Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk

Food Chemistry: X
In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons.
Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai   +8 more
doaj   +1 more source