Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods [PDF]
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 +5 more sources
Effects of Ultra-High-Temperature Processes on Metabolite Changes in Milk
Food Science and Nutrition, 2023 AbstractProcessing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra‐high‐temperature‐sterilized (UHT)
Tao Wang, Xuefeng Zhang, Zhe Sun
exaly +4 more sources
Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle [PDF]
Journal of Food Science, 2009 ABSTRACT: The objective of this study was to evaluate the sensory stability of ultra‐high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide.
Rodrigo Petrus
exaly +4 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 +5 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
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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
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
Investigating phase stability of ultra-high temperature reconstituted skim milk
Journal of Dairy Science: The phase stability (also referred to as physical stability) of UHT milk is limited by sedimentation and age gelation, with complex causes. This study investigated underlying relationships between the physical instability of UHT reconstituted skim milk
Yijing Shao +4 more
doaj +3 more sources
Journal of Future FoodsDue to the lack of effective assessment method, overheated milk commodities are often marketed as pasteurized milk on the market, which was sold in high price by fraud.
Yun Xie +4 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