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Food Chemistry, 2022
An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein.
Dongfei Tan, Man Jia
exaly +3 more sources
An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein.
Dongfei Tan, Man Jia
exaly +3 more sources
ULTRA-HIGH-TEMPERATURE FLUID MILK PROCESSING COSTS [PDF]
, 1985 The Ultra-high-temperature (UHT) processing and aseptic packaging of fluid milk products greatly extends product shelf life. This technology has been used in Europe for many years but has been introduced only recently into the United States. The economic feasibility of UHT products depend in part on processing costs. This study specifies four model UHT
Wood, Thomas M. +5 more
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Impact of Ultra-High Temperature Milk on the U.S. Dairy Industry [PDF]
, 1984 Ultra-high temperature (UHT) milk will probably not emerge as a major alternative to regular fluid milk. Although UHT can be stored without refrigeration, its retail price is higher because of the special containers it needs for long shelf life. More important, as a major product, UHT will not significantly reduce the costs of handling supply-demand ...
Miller, James J., Miller, James J.
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Aflatoxin M1 in raw and ultra high temperature-treated milk commercialized in Portugal
Food Additives and Contaminants, 2000During June to September 1999, 31 samples of raw milk were obtained from individual farms and 70 samples of ultrahigh-temperature-treated (UHT) milk (18 samples of whole milk, 22 of semi-skimmed and 30 samples of skimmed milk) were collected in supermarkets in Lisbon, Portugal. The total number of samples analysed was 101. The incidence of aflatoxin M1
M L, Martins, H M, Martins
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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Heating Systems
, 2011 Ultra high temperature (UHT) processing of milk at ∼140 °C for a few seconds produces a product which is shelf stable for several months. Such a heat treatment has the same bactericidal effect as in-container sterilization at a lower temperature for a longer time but causes much less chemical change and hence produces a better quality product. The most
Deeth, H. C., Datta, N.
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LWT - Food Science and Technology, 1999 A layer of cream (or fat) that forms on ultra-high-temperature processed milk during storage can make it unacceptable to the consumer. Milk homogenized after ultra-high-temperature treatment is apparently more susceptible to forming a cream layer than ...
D J Mcmahon
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Molecules, 2021 Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL
So-Yul Yun +2 more
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Review Biochemical Changes in Ultra-high Temperature Milk: A Review
Biological Sciences - PJSIR, 2023In developing countries, cold chain facilities are not present in all areas. Ultra-high temperature (UHT) milk is usually manufactured in these countries for catering the needs of all areas. In UHT treatment, sterile milk is filled in sterile packages in a sterilized environment. The operation is usually performed at 140 °C to destroy vegetative forms
null Muhammad Ajmal +2 more
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