Results 21 to 30 of about 20,472,467 (275)

The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives [PDF]

Foods
Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145–155 °C/0.09 s ...
Jiayuan Li, Zhiyuan Kang, Nan Sheng, Huan Yao, Xiaoying Feng, Han Lu, Kasper Hettinga, Lina Zhang, Peng Zhou   +8 more
doaj   +2 more sources

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Foods, 2022
Milk proteins are prone to changes during the heat treatment process. Here, we aimed to study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat treatment processes—ultra-pasteurization (85 °C, 30 min), ultra-high ...
Daomin Yan, Lina Zhang, Yixuan Zhu, Mengyu Han, Yancong Wang, Jun Tang, Peng Zhou   +6 more
doaj   +1 more source

MICROBIOLOGICAL QUALITY OF EGYPTIAN ULTRA-HIGH TEMPERATURE PROCESSED (UHT) MILK [PDF]

Assiut Veterinary Medical Journal, 1989
Thirty random samples of UHT-milk were collected from different super markets in Assiut City, as well as lot was taken from factory at the time of manufacture and stored at room and refrigerator temperatures for up to 11 weeks and examined for their ...
NAGAH M. SAAD, T.A. EL-BASSIONY, A.A-H. AHMED, M.K. MOUSTAFA   +3 more
doaj   +1 more source

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

Molecules, 2023
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +1 more source

Heat Treatment of Bovine Milk Impacts Gastric Emptying and Nutrient Appearance

Medical Sciences Forum, 2023
Milk structural assemblies (e.g., casein micelles) occur naturally and can be altered during processing, and this may influence the milk’s nutritional properties. Heat treatment of dairy ensures microbiological safety and extends shelf-life.
Amber M. Milan, Matthew P. G. Barnett, Warren C. McNabb, Nicole C. Roy, Schynell Coutinho, Caroline L. Hoad, Luca Marciani, Samson Nivins, Hayfa Sharif, Timothy R. Angeli-Gordon, Peng Du, Armen A. Gharibans, Greg O’Grady, Pankaja Sharma, Aahana Shrestha, Richard F. Mithen   +15 more
doaj   +1 more source

UHT Milk Characterization by Electrical Impedance Spectroscopy

Applied Sciences, 2022
Ultra-High Temperature (UHT) pasteurized milk is the most diffused variety of milk in Europe. In this paper, a method is presented, employing Electrical Impedance Spectroscopy to characterize the different commercial milks commonly available in grocery ...
Graziella Scandurra, Emanuele Cardillo, Carmine Ciofi, Luigi Ferro   +3 more
doaj   +1 more source

Modelling temperature effects on milk production : a study on Holstein cows at a Japanese farm [PDF]

, 2014
Milk yield and its composition vary according to individual cows as well as to a variety of different environment conditions, such as temperature.
Machiko Yano, Shimadzu, Hideyasu, Hideyasu Shimadzu, Endo, Toshiki, Toshiki Endo, Yano, Machiko   +5 more
core   +1 more source

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

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