Results 51 to 60 of about 49,529 (148)

Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature

Journal of Dairy Science
: Heat treatment of milk is an indispensable process for ensuring microbiological safety and extending the shelf life of milk. Ultra-high temperature–processed milk results in undesirable cooked flavors. An increasing trend exists toward approaches using
Mitsuharu Matsumoto, Taito Yamada, Yusuke Takemori   +2 more
doaj   +1 more source

Impact of Ultra-High-Pressure Homogenisation on the Inactivation of Bacillus pumilus and Bacillus subtilis Spores in Sheep and Cow Milk

Foods
The efficacy of ultra-high-pressure homogenisation (UHPH) in inactivating Bacillus pumilus ATCC 27142 and Bacillus subtilis ATCC 6633 spores suspended in sheep and cow milk was investigated.
Anila Antony, Aswathi Soni, Linda M. Samuelsson, Mike Weeks, Meng Wai Woo, Siew-Young Quek, Mohammed Farid, Tanushree Gupta   +7 more
doaj   +1 more source

Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia

Revue Nature et Technologie, 2023
Destabilization of ultra-high temperature (UHT) milk (140 °C, 4s) in the form of gel or sediment may occur during storage. This phenomenon is a real industrial and scientific problem that could be caused by milk proteolysis and lipolysis.
Nahla FITOUHI, Mouna GMAR, Nesma SBOUI, Hajer DEBBABI   +3 more
doaj   +2 more sources

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
openaire   +1 more source

Microwave-Enabled Ultra-High-Temperature Sterilization System for Bovine Milk: From Continuous-Flow Dielectric Adaptation to Serum Protein Conservation

Engineering
This study proposes a continuous-flow microwave system as an innovative alternative to conventional steam-based ultra-high-temperature (UHT) processing for liquid foods.
Huayu Yang, Bowen Yan, Yuying Sun, Yaxin Huang, Huacheng Zhu, Wei Chen, Daming Fan   +6 more
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

Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System

Journal of Food Protection
The demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to ...
Isabella Maria Fernandes Botelho Moreira, Jaqueline Aparecida Honorato, Rafaela da Silva Rodrigues, Solimar Gonçalves Machado, Antonio Fernandes de Carvalho   +4 more
doaj   +1 more source

Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk

Food Science of Animal Products
This study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high ...
Huiyu Xiang, Weibing Tao, Yilong Li, Weiwei Mu, Yiting Cheng, Wei Shen, Chenhao Wang, Lijun Guan, Kunlun Wang, Xiaomeng Sun, Chun Li   +10 more
doaj   +1 more source

Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products

Food Science of Animal Resources
The presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle.
Mohammad Ataallahi, Geun-Woo Park, Eska Nugrahaeningtyas, Kyu-Hyun Park   +3 more
doaj   +1 more source

Hedonic analysis of ultra-high-temperature-treated milk prices in Italy

, 2016
The Italian market for UHT milk has been growing thanks to both consumers' interest in products with an extended shelf life and to the lower prices of these products compared with refrigerated, pasteurized milk. However, because the lower prices of UHT milk can hinder producers' margins, manufacturers have introduced new versions of UHT milk products ...
Bimbo, Francesco, Bonanno, Alessandro, Liu, Xuan, Viscecchia, Rosaria   +3 more
openaire   +1 more source