Results 11 to 20 of about 119,803 (296)

Effects of ultra‐high‐temperature processes on metabolite changes in milk

Food Science & 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)
Ge Bai, Long Cheng, Liying Peng, Bin Wu, Yuguo Zhen, Guixin Qin, Xuefeng Zhang, Natnael D. Aschalew, Zhe Sun, Tao Wang   +9 more
openaire   +5 more sources

A metabolomics approach for monitoring thermal processing temperature of bovine milk using ultra-performance liquid chromatography tandem Q-Exactive mass spectrometry and multivariate data analysis

Journal of Future Foods
Due 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, Xuemei Nie, Chang Wang, Xiuli Xu, Feng Zhang   +4 more
doaj   +3 more sources

Development of a new sandwich ELISA for the detection of bovine A1 beta-casein. [PDF]

PLoS ONE
The bovine genetic variant A2 beta-casein is associated with fewer digestive and absorption issues compared to A1 beta-casein, leading to increased global demand for A2 milk.
Ayumi Watanabe, Tomoe Kobayashi, Anna Okamoto, Daiki Oka, Tomohiro Noguchi, Ren Ozawa, Koumei Shirasuna, Makoto Matsuyama, Takashi Kuramoto   +8 more
doaj   +2 more sources

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

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, Lina Zhang, Yixuan Zhu, Mengyu Han, Yancong Wang, Jun Tang, Peng Zhou   +6 more
doaj   +1 more source

Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [PDF]

Shipin Kexue, 2023
In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry ...
LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun
doaj   +1 more source

Effects of High-Temperature Milk Processing

Encyclopedia, 2021
In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for
Hilton C. Deeth
doaj   +1 more source

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

Molecules, 2023
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +1 more source

Heat Treatment of Bovine Milk Impacts Gastric Emptying and Nutrient Appearance

Medical Sciences Forum, 2023
Milk structural assemblies (e.g., casein micelles) occur naturally and can be altered during processing, and this may influence the milk’s nutritional properties. Heat treatment of dairy ensures microbiological safety and extends shelf-life.
Amber M. Milan, Matthew P. G. Barnett, Warren C. McNabb, Nicole C. Roy, Schynell Coutinho, Caroline L. Hoad, Luca Marciani, Samson Nivins, Hayfa Sharif, Timothy R. Angeli-Gordon, Peng Du, Armen A. Gharibans, Greg O’Grady, Pankaja Sharma, Aahana Shrestha, Richard F. Mithen   +15 more
doaj   +1 more source

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.
R R, Petrus, E H M, Walter, J A F, Faria, L F, Abreu   +3 more
openaire   +2 more sources

UHT Milk Characterization by Electrical Impedance Spectroscopy

Applied Sciences, 2022
Ultra-High Temperature (UHT) pasteurized milk is the most diffused variety of milk in Europe. In this paper, a method is presented, employing Electrical Impedance Spectroscopy to characterize the different commercial milks commonly available in grocery ...
Graziella Scandurra, Emanuele Cardillo, Carmine Ciofi, Luigi Ferro   +3 more
doaj   +1 more source