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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   +2 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).
Allam, Mushal, Mallappa, Rashmi H., Owusu-Darko, Rodney; id_orcid, Ferreira, Carlos A. S., Ferreira, Carlos A.S., Buys, Elna M., Owusu-Darko, Rodney, De Oliveira, Sílvia D., Ismail, Arshad, Mallappa, Rashmi H, Grover, Sunita, Mtshali, Senzo, Tabit, Frederick, Buys, E.M. (Elna Maria), Mushal Allam, Sílvia Dias de Oliveira, Frederick Tabit, Senzo Mtshali, Rodney Owusu-Darko, Carlos Alexandre Sanchez Ferreira, Arshad Ismail, Rashmi Mallappa, Elna Buys, Sunita Grover   +23 more
core   +2 more sources

Comparison of yogurt and ultra-high-temperature milk on serum osteocalcin and calcium levels in rats [PDF]

Journal of Advanced Pharmaceutical Technology & Research
Dairy products may influence bone metabolism through calcium bioavailability and modulation of gut microbiota. This study compared the effects of yogurt and ultra-high-temperature (UHT) milk on serum osteocalcin and calcium levels in rats.
Renata Junilla, Raden Andri Primadhi, Muhamad Naseh Sajadi Budi Irawan   +2 more
doaj   +2 more sources

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature [PDF]

Journal of Food Science, 2019
Abstract During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra‐high temperature (UHT) milk were analyzed to assess the effects of storage time and ...
Jing Lu, Maud Langton, Sabine Sampels, Jana Pickova   +3 more
openaire   +3 more sources

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   +3 more sources

Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels [PDF]

Foods
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142–157 °C for 0.116–6 s, followed by storage at 4 ...
Mengyuan Guo, Yi Wang, Wentao Qian, Menghui Wang, Jie Luo, Ke Fan, Hongliang Li, Xiaojun Wei, Fazheng Ren, Peipei Wu, Pengjie Wang, Hui Zhou   +11 more
core   +2 more sources

Stability of ultra-high temperature treated milk [PDF]

, 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 ...
Karlsson, Maria
core   +3 more sources

Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

Food Chemistry: X
This work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-
Majida Al-Wraikat, Mohamed Aamer Abubaker, Yingli Liu, Xi Ping Shen, Yu He, Linqiang Li, YongFeng Liu   +6 more
doaj   +2 more sources

Destabilization of Ultra-Instantaneous Ultra-High-Temperature Sterilized Milk Stored at Different Temperatures

Journal of Dairy Science
Ultra-instantaneous UHT (UI-UHT, >155°C,
Pengjie Wang, Fazheng Ren, Jie Luo
exaly   +3 more sources

A comparison of the quality of ultra-high-temperature milk and its plant-based analogs

Journal of Dairy Science
: The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut ...
T. Daszkiewicz, M. Florek, D. Murawska, A. Jabłońska   +3 more
doaj   +3 more sources