Results 31 to 40 of about 49,529 (148)
Heliyon, 2019 In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability.
Maria A. Karlsson +6 more
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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 +3 more
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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
Foods, 2019 The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in ...
Maria A. Karlsson +5 more
doaj +1 more source
Indian Journal of Community Medicine, 2015 Background: As milk is an excellent medium for growth of microorganisms, milk gets contaminated very easily leading to its early spoilage and to milk-borne diseases. Objectives: To compare the quality of pasteurized milk with milk cooker-treated milk and
Udayalaxmi Jeppu +3 more
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Milk Processed at Ultra-High-Temperatures – A Review
Journal of Food Protection, 1980 Ultra-high-temperature (UHT) processing today may describe either a sterilization or a pasteurization process. This review primarily covers the sterilization process which involves heating milk at 130 to 150 C for 1 second or more and then packaging it aseptically. The main topics covered are: history, economics. and theoretical basis of UHT processing;
openaire +1 more source
Food Chemistry: XThis work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-
Majida Al-Wraikat +6 more
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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 +8 more
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The Occurrence and Risk Assessment of Exposure to Aflatoxin M in Ultra-High Temperature and Pasteurized Milk in Hamadan Province of Iran [PDF]
Osong Public Health and Research Perspectives, 2019 Objectives Aflatoxins are a category of poisonous compounds found in most plants, milk and dairy products. The present research was carried out to detect the presence of aflatoxin M1 (AFM1) in samples of milk collected from Hamadan province, Iran ...
Amir Sasan Mozaffari Nejad +2 more
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Frontiers in Microbiology, 2015 Ultra high pressure homogenization (UHPH) opens up new areas for dynamic high pressure assisted thermal sterilization of liquids. Bacillus amyloliquefaciens spores are resistant to high isostatic pressure and temperature and were suggested as potential ...
Peng eDong +8 more
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