Results 51 to 60 of about 46,403 (150)
International Journal of Environmental Health Engineering, 2013 Aims: In this study, the prevalence of antibiotic residues in pasteurized and sterilized commercial milk available in Shahre-kourd, Iran, was investigated.
Fathollah Aalipour +2 more
doaj +1 more source
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
doaj +1 more source
Extraction and detection of DNA from UHT milk during storage
CyTA - Journal of Food, 2020 DNA plays an important role in molecular authentication of dairy products, both heat treatment and storage may impair the detection limit of the DNA-based method.
Jing Liao, Yongfeng Liu
doaj +1 more source
Quality of ultra-high temperature treated chocolate milk manufactured in Bangladesh
Bangladesh Journal of Animal Science, 2015 Quality of ultra-high temperature (UHT) treated chocolate milk manufactured by different manufacturing companies of Bangladesh was evaluated. The milk samples were collected from retail shops of different markets supplied by three major dairy brands namely Aarong, Starship and Milkman.
MF Imam, MH Rashid, R Habib, MA Sabbir
openaire +2 more sources
Revista do Instituto de Latícinios Cândido Tostes, 2016 The study aimed to evaluate the sensory acceptance of different brands of whole UHT milk; identify and quantify the importance of attributes of the packaging and labeling of milk in the purchase attitude of consumers excure six different brands of whole ...
Marlice Salete Bonacina +2 more
doaj +1 more source
Journal of Dairy Science: In this study, possible reasons for an increased level of free fatty acids (FFA) in UHT-treated full-fat (3.5% wt/wt) milk and its effect on the frothing properties of milk were investigated.
Darius Hummel +3 more
doaj +1 more source
Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates
Journal of Dairy Science, 1996 Abstract Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature (22°C).
Mark Smith, Donald J. McMahon
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Impact of technology and storage on fatty acids profile in dairy products
Mljekarstvo, 2019 In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage.
Lina Laučienė +5 more
doaj +1 more source
Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage. [PDF]
Food Sci Anim Resour, 2020 Kim SC, Yun SY, Ahn NH, Kim SM, Imm JY.
europepmc +1 more source
Hedonic pricing model for ultra-high-temperature milk market in Juiz de Fora – Brazil
Revista Brasileira de Estudos Regionais e UrbanosA indústria de laticínios é uma das principais no setor brasileiro de alimentação e o leite UHT tem ganhado importância nas vendas de leite fluido, sendo comercializado com diferentes teores de gordura, adição de vitaminas e minerais e embalagem.
Weslem Rodrigues Faria +3 more
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