Results 171 to 180 of about 118,565 (201)
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Effects of ultra-high-temperature pasteurization on milk proteins
Journal of Agricultural and Food Chemistry, 1981F W, Douglas +3 more
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[Retention of several vitamins during ultra-high temperature sterilization of milk].
Die Nahrung, 1981Four independent studies were conducted in the course of two years to determine the retentions (or the losses) of vitamin A, beta-carotene, vitamin B1, vitamin B6, nicotinic acid and pantothenic acid during the ultra-high temperature sterilization of pre-pasteurized milk (85 degrees C without hold-up time) by means of the Alfa-Laval-Vtis-C apparatus ...
F, Görner, R, Uherová
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Ultrasound Monitoring of Water Content in Ultra High Temperature Milk
Instrumentation Mesure Métrologie, 2023El Houssaine Ouacha +6 more
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The composition of milk deposits in an ultra-high-temperature plant
Journal of Dairy Research, 1965SummaryMilk deposits from an ultra-high-temperature (UHT) plant were analysed for protein, fat and minerals. The physical appearance and composition of the deposits was found to vary with modifications of the plant. For each particular arrangement of the plant, a characteristic pattern of deposits occurred. Possible mechanisms involved in the formation
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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Aseptic Packaging
2011Aseptic packaging is the filling of a commercially sterile product into sterile containers under sterile conditions and sealing the containers so that reinfection is prevented. The three main processes used commercially, either individually or in combination, to sterilize packaging materials prior to aseptic filling are irradiation (gamma rays, pulsed ...
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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Comprehensive Reviews in Food Science and Food Safety, 2021David Julian McClements, Lutz Grossmann
exaly
Marketing of commercial milk formula: a system to capture parents, communities, science, and policy
Lancet, The, 2023exaly