Results 51 to 60 of about 46,403 (150)

Prevalence of antibiotic residues in commercial milk and its variation by season and thermal processing methods

open access: yesInternational 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

Ultra high pressure homogenization (UHPH) inactivation of <i>Bacillus amyloliquefaciens</i> spores in phosphate buffered saline (PBS) and milk

open access: yesFrontiers 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

open access: yesCyTA - 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

open access: yesBangladesh 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

Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product

open access: yesRevista 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

Reproducing high mechanical load during industrial processing of ultra-high-temperature milk: Effect on frothing capacity

open access: yesJournal 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

open access: yesJournal 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
openaire   +1 more source

Impact of technology and storage on fatty acids profile in dairy products

open access: yesMljekarstvo, 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

Hedonic pricing model for ultra-high-temperature milk market in Juiz de Fora – Brazil

open access: yesRevista Brasileira de Estudos Regionais e Urbanos
A 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
doaj   +1 more source

Home - About - Disclaimer - Privacy