Results 21 to 30 of about 118,565 (201)
Food chain approach to lowering the saturated fat of milk and dairy products [PDF]
, 2019 Lactating cow diets were supplemented with high oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids (SFA) with cis-monounsaturated fatty acids (MUFA).
Fagan, Colette C. +9 more
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Presence of aflatoxin M1 in commercial ultra-high-temperature-treated milk [PDF]
Applied and Environmental Microbiology, 1988 Forty-seven samples of commercial ultra-high-temperature-treated milk from a dairy facility in the northwest part of Spain were analyzed for the presence of aflatoxin M1. A total of 14 samples (29.8%) were positive for aflatoxin M1 (4 in May, 3 in November, 3 in December, 1 in January, 1 in April, 1 in July, and 1 in August), 29 (61.7%) were negative ...
J L, Blanco +5 more
openaire +2 more sources
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
core +1 more source
Future Foods, 2021 The production of an innovative food ingredient obtained from unripe Genipa americana L. pulp and milk was studied in this paper. Natural blue compounds were produced from the crosslinking between genipin and milk proteins.
Maria Isabel Landim Neves +3 more
doaj +1 more source
Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage [PDF]
, 2017 The feasibility of using Fourier transform infrared spectroscopy (FTIR) to detect heat induced conformational rearrangements of proteins, protein-protein and protein-lipid interactions was studied with accelerated shelf-life protocols.
Apostolopoulos, Vasso +5 more
core +1 more source
Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?
Foods, 2021 Herein, the presence of heterocyclic aromatic amines (HAAs) in 24 different commercial ultra-high temperature processed (UHT) milk types was investigated. The dry matter and pH values of the samples were also determined. The milk types showed significant
Fatih Oz +5 more
doaj +1 more source
Effect of Raw Milk Quality on Ultra-High Temperature Processed Milk
Journal of Dairy Science, 1985 Abstract Twenty samples of commercial grade A raw milk were collected and placed in four categories based upon standard plate count. The effect of raw milk quality on keeping quality of ultra-high temperature milk was determined. Categories were 10 4 ,>10 4 , ⩽ 10 5 ,>10 5 , to ⩽ 10 6 , and>10 6 cfu/ml. All samples were heat processed at 149°C for 3s,
W.T. Gillis +3 more
openaire +1 more source
Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles [PDF]
, 2016 © 2016 Elsevier Ltd The aim of this study was to investigate the possibility of stabilising foam bubbles in water by adsorption of calcium carbonate (CaCO 3 ) particles.
Binks, Bernard P. +3 more
core +1 more source
The Study of the Method of Fight Against Formation of Polarizing Layer at the Process of Ultrafiltration Concentration of the Skim Milk [PDF]
, 2016 The description of experimental set and the method of processing of the results of the study of the method of fight against formation of polarizing layer in the process of ultrafiltration concentration of skim milk raw material were presented.
Deynychenko, G. (Grygoriy) +4 more
core +2 more sources
Food Science of Animal Products, 2023 A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the ...
Yangyi Zheng
doaj +1 more source