Vitamin A Stability in Ultra-High Temperature Processed Milk
Journal of Dairy Science, 1986 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
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Effects of industrial processing methods on camel skimmed milk properties [PDF]
, 2018 Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle
Alhaj +53 more
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Advancing liquid atmospheric pressure matrix-assisted laser desorption/ionization mass spectrometry toward ultra-high-throughput analysis [PDF]
, 2020 Label-free high-throughput screening using mass spectrometry has the potential to provide rapid large-scale sample analysis at a speed of more than one sample per second.
Brown, Jeffery +5 more
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Concentration of milk oxylipins after heat and homogenization treatments
Frontiers in Food Science and Technology, 2023 Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively.
Caroline Thum +15 more
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Liquid chromatographic strategies for separation of bioactive compounds in food matrices [PDF]
, 2018 Nowadays, there is an increasing attention for nutraceuticals and, in general, bioactive compounds naturally present in food. Indeed, the possibility of preserving human health and preventing disease (e.g., cardiovascular diseases, cancer etc.) by the ...
Capriotti, Anna Laura +5 more
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Journal of Dairy Science, 2023 : Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk ...
Zheng Pan +4 more
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The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests [PDF]
, 2010 Oral nutrition supplements (ONS) are routinely prescribed to those with, or at risk of, malnutrition. Previous research identified poor compliance due to taste and sweetness.
Economoua, N. +7 more
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Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
Food Chemistry: XIn this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons.
Lixiang Lan +8 more
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A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages [PDF]
, 2019 peer-reviewedDirect supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the ...
Kelleher, Clodagh M. +5 more
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Journal of Future FoodsDue to the lack of effective assessment method, overheated milk commodities are often marketed as pasteurized milk on the market, which was sold in high price by fraud.
Yun Xie +4 more
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