Advanced Biomedical Research, 2017 Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists.
Sahar Torki Baghbadorani +5 more
doaj +4 more sources
Consumer preferences for sustainably produced ultra-high-temperature milk in China
Journal of Dairy Science, 2023 : Contrary to ongoing declines in per capita milk consumption in the United States and Europe, per capita milk consumption in China is experiencing dramatic increases, making China one of the most dynamic global dairy markets. Meeting the rapid growth in
Saiwei Li +3 more
doaj +3 more sources
Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk
Journal of Dairy Science, 2022 : Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae.
Fang Wang, Wanning Fan, Shiyu Tian
doaj +3 more sources
Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro
Scientia Agricola, 2007 Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate ...
Cristiana de Paula Pacheco-Sanchez +1 more
doaj +4 more sources
Genome Sequences of Bacillus sporothermodurans Strains Isolated from Ultra-High-Temperature Milk. [PDF]
Microbiol Resour Announc, 2019 Here, we report the draft genome sequences of 3 Bacillus sporothermodurans strains isolated from ultra-high-temperature milk products in South Africa and Brazil and the type strain MB 581 (DSM 10599). The genomes will provide valuable information on the molecular dynamics of heat resistance in B
Owusu-Darko R +9 more
europepmc +4 more sources
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk
Foods, 2022 Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive ...
Yufang Su +8 more
doaj +3 more sources
Lipid compositional changes and oxidation status of ultra-high temperature treated Milk [PDF]
Lipids in Health and Disease, 2018 Background Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging.
Muhammad Ajmal +3 more
doaj +3 more sources
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 +2 more sources
The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives [PDF]
FoodsBalancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145–155 °C/0.09 s ...
Jiayuan Li +8 more
doaj +2 more sources
Foods, 2022 Milk proteins are prone to changes during the heat treatment process. Here, we aimed to study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat treatment processes—ultra-pasteurization (85 °C, 30 min), ultra-high ...
Daomin Yan +6 more
doaj +1 more source