Results 251 to 260 of about 53,216 (279)

Ultra-high-temperature processing of chocolate flavoured milk

Journal of Food Engineering, 2010
Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling ...
Prakash, S., Huppertz, T., Kravchuk, O., Deeth, H.   +3 more
openaire   +7 more sources

THE NEED FOR ULTRA‐HIGH‐TEMPERATURE STERILIZATION OF MILK

International Journal of Dairy Technology, 1956
SummaryThere is no point in attempting to produce sterile milk unless it has advantages and unless the industry and consuming public want it. Sterile milk should not be regarded as an alternative to our present ‘sterilized’ milk. In spite of its inherent troubles most of the consumers are reasonably satisfied with it, and apparently it is gaining ...
openaire   +1 more source

BURN-ON IN ULTRA-HIGH-TEMPERATURE PROCESSING OF MILK [PDF]

During ultra-high-temperature (UHT) processing of milk, some material deposits on the hot walls of the heat exchanger. Such “burn-on” deposits limit the run-times for UHT plants because they impede the flow of milk and also decrease the heat transfer coefficient of the heat exchangers.
openaire   +1 more source

The impact of heat treatment of bovine milk on gastric emptying and nutrient appearance in peripheral circulation in healthy females: a randomized controlled trial comparing pasteurized and ultra-high temperature milk

American Journal of Clinical Nutrition
Background: Heat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion.
Amber M Milan, Sarah M Rosanowski
exaly   +3 more sources

Changes on storage in milk processed by ultra-high-temperature sterilization

Journal of Dairy Research, 1971
SummarySamples of commercially processed ultra-high-temperature (UHT) milk were stored at 4, 20, 30 and 37°C for up to 2 years or until gelation occurred.The stability of the proteins to ethanol, calcium ions and rennet decreased with time of storage.
Ruth Samel, R. W. V. Weaver, D. B. Gammack   +2 more
openaire   +1 more source

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

Journal of Dairy Research, 1987
SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C.
A R, Bucky, P R, Hayes, D S, Robinson
openaire   +2 more sources

The composition of milk deposits in an ultra-high-temperature plant

Journal of Dairy Research, 1965
SummaryMilk 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
openaire   +1 more source

TIME-TEMPERATURE STANDARDS FOR THE ULTRA-HIGH TEMPERATURE PASTEURIZATION OF GRADE A MILK AND MILK PRODUCTS BY PLATE HEAT EXCHANGE

Journal of Milk and Food Technology, 1968
Time-temperature standards for ultra-high temperature pasteurization of milk and milk products have been identified by the U. S. Public Health Service as equally efficient and supplemental to those processes described in the 1965 Grade A Pasteurized Milk Ordinance.
R. B. Read, R. W. Dickerson, H. E. Thompson   +2 more
openaire   +1 more source

Heat stability of milk: Aggregation and dissociation of protein at ultra-high temperatures

International Dairy Journal, 1993
Abstract The aggregation and dissociation of protein in milk heated at 140°C was studied using high performance liquid chromatography on a TSK-GEL G4000SW column in 6 m urea. Initial heating gave rise to the formation of high molecular weight complexes of whey proteins and κ-casein which eluted at or close to the void volume of the column.
Harjinder Singh, June M. Latham
openaire   +1 more source

Effects of ultra-high-temperature pasteurization on milk proteins

Journal of Agricultural and Food Chemistry, 1981
F W, Douglas, R, Greenberg, H M, Farrell, L F, Edmondson   +3 more
openaire   +2 more sources