Results 21 to 30 of about 119,803 (296)

Separation and quantification of milk proteins with the addition of cheese whey by lab-on-a-chip [PDF]

Pesquisa Agropecuária Brasileira, 2023
The objective of this work was to evaluate microfluidic chip electrophoresis, known as lab-on-a-chip technique, for the detection of milk adulteration using cheese whey in comparison with SDS-PAGE. Raw, pasteurized, processed at an ultra-high temperature
Alessa Siqueira de Oliveira dos Santos, Hyago Passe Pereira, Gisele Nogueira Fogaça, Vaneida Maria Meurer, Marco Antônio Moreira Furtado, Cristiano Amâncio Vieira Borges, Mayara Morena Del Cambre Amaral Weller, Marta Fonseca Martins   +7 more
doaj   +1 more source

Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia

Revue Nature et Technologie, 2023
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, Mouna GMAR, Nesma SBOUI, Hajer DEBBABI   +3 more
doaj   +6 more sources

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., Givens, Ian D., Grandison, Alistair S., Humphries, David J., Jackson, Kim G., Kliem, Kirsty E., Lovegrove, Julie A., Markey, Oonagh, Todd, Susan, Vasilopoulou, Dafni   +9 more
core   +1 more source

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, L, Domínguez, E, Gómez-Lucía, J F, Garayzabal, J A, García, G, Suárez   +5 more
openaire   +2 more sources

Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds?

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, Monique Martins Strieder, Eric Keven Silva, Maria Angela A. Meireles   +3 more
doaj   +1 more source

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, Joubran, Yousef, Murphy, Eoin, O'Mahony, James A.   +3 more
core   +1 more source

High-speed imaging in fluids [PDF]

, 2013
High-speed imaging is in popular demand for a broad range of experiments in fluids. It allows for a detailed visualization of the event under study by acquiring a series of image frames captured at high temporal and spatial resolution. This review covers
Versluis, M.
core   +9 more sources

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, Emel Oz, Eyad Aoudeh, A. M. Abd El-Aty, Maomao Zeng, Theodoros Varzakas   +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, M.F. Cartledge, I.R. Rodriguez, E.J. Suarez   +3 more
openaire   +1 more source

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]

, 2010
Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P., Hougaard, A.B., Ipsen, R., Varming, C., Vestergaard, J.S.   +4 more
core   +1 more source