Single droplet experimentation on spray drying:evaporation of sessile droplets deposited on a flat surface [PDF]
, 2010 : Individually dispensed droplets were dried on a flat surface to mimic the drying of single droplets during spray drying. A robust dispensing process is presented that generates small droplets (dp>150 µm).
Boom, R.M. +3 more
core +1 more source
Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
Food Research, 2019 Bacillus cereus spores are capable of surviving the harsh environment and more often, they cause great concern to the dairy industry. The current research was conducted to study the effect of temperature on germination and growth of B. cereus spores in UHT chocolate milk; the study was carried out at 8°C, 25°C and 35°C over a span of seven days.
A. Ubong +6 more
openaire +2 more sources
Evaluation of the European Policies in Support of Ultraperipheric Regions, Azores, Madeira, Canarias, Guadalupe, Martinique, Guyane and Reunion [PDF]
The paper looks at the development of the EU's outermost regions. We develop a model not only to explain the effects caused by peripherality but also to evaluate the European policies towards ultra peripheral regions.
José Cabral Vieira +3 more
core
Effects of negative energy balance on liver gene and protein expression during the early postpartum period and its impacts on dairy cow fertility [PDF]
, 2007 End of project reportNegative energy balance (NEB) is a severe metabolic affecting high yielding dairy cows early post partum with both concurrent and latent negative effects on cow fertility as well as on milk production and cow health.
Diskin, Michael G. +9 more
core
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
doaj +1 more source
Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk
FoodsThis study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C ...
Nan Li +12 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
Stability of ultra-high temperature treated milk
, 2019 The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. In the UHT process, milk is subjected to temperatures above 135 °C for a few seconds, resulting in a product that can be stored for several months at ambient ...
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D 5.4.1.3. Final Report on sensory testing in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 The work presented in this deliverable had as main objective the sensory profiling of products resulting from process reengineering of traditional products from group 3 − plant based extracts.
Bechoff, Aurélie +10 more
core
Journal of the Korean Society of Food Science and Nutrition, 2004 Ultra high temperature treated (UHT) skim milk and colloidal calcium phosphate-free skim milk were treated with microbial transglutaminase (TGase), ultracentrifuged at various rates, lyophilized, and observed for morphological properties with a scanning electron microscope (SEM).
openaire +1 more source