Results 21 to 30 of about 46,248 (248)
Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia
Destabilization of ultra-high temperature (UHT) milk (140 °C, 4s) in the form of gel or sediment may occur during storage. This phenomenon is a real industrial and scientific problem that could be caused by milk proteolysis and lipolysis.
Nahla FITOUHI +3 more
doaj +6 more sources
Presence of aflatoxin M1 in commercial ultra-high-temperature-treated milk [PDF]
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
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
Effect of Raw Milk Quality on Ultra-High Temperature Processed Milk
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
Aflatoxin M1 in Ultra High Temperature Milk Consumed in Sharjah, United Arab Emirates
Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of ...
M. Mohamadin, A. Rama, R. Seboussi
doaj
Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?
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 Milk Fat on the Stability of Vitamin A in Ultra-High Temperature Milk
Abstract The stability of vitamin A in ultra-high temperature milks with .15, 2.92, 6.16, and 9.7% fat during storage at 26°C was studied over 3 wk. Milks were fortified with synthetic retinyl palmitate to a final concentration of approximately 120μg retinol equivalent/I 00ml milk.
Betty L.T. Lau, Y. Kakuda, D.R. Arnott
openaire +1 more source
SUITABILITY OF BUFFALOE'S AND COW'S MILK FOR PROCESSING ULTRA HIGH TEMPERATURE PRODUCTS IN EGYPT DURING LACATION PERIOD [PDF]
A total of 96 bulk milk samples from buffaloe's and Friesian cow's were examined throughout eight months lactation period, in Upper and lower Egypt to evaluate suita bility of such milk for preparation of ultra high temperatue products.
F.A. ABOUL-KHIER +3 more
doaj +1 more source
Vitamin A Stability in Ultra-High Temperature Processed Milk
Abstract Stability of vitamin A in partly skimmed (2% fat) fortified and unfortified ultra-high temperature processed milk was examined over 15 wk. Milk samples (stored at 23±2°C) were analyzed weekly for retinyl palmitate and dissolved oxygen. Significant losses of 71 and 73% were observed in replicate samples of fortified milk containing initial ...
D.A. McCarthy, Y. Kakuda, D.R. Arnott
openaire +1 more source
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

