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Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk [PDF]
Foods, 2022 Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive ...
Yufang Su +8 more
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Indian Journal of Community Medicine, 2015 Background: As milk is an excellent medium for growth of microorganisms, milk gets contaminated very easily leading to its early spoilage and to milk-borne diseases. Objectives: To compare the quality of pasteurized milk with milk cooker-treated milk and
Udayalaxmi Jeppu +3 more
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Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ
Indonesian Journal of Food Technology, 2022 Ultra high temperature (UHT) milk is a product that is widely consumed because of its practicality and hygiene. PT XYZ is one of the industries that produces UHT milk with chocolate and strawberry flavors. Based on company records, there are variations in the protein content of the two products.
Ervina Mela, Ester Mastiur Sitorus
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African Journal of Microbiology Research, 2021 The aim of this study was to determine the level of aflatoxin M1 (AFM1) in pasteurized and UHT milk marketed in Dar es Salaam, Tanzania. AFM1 in pasteurized milk samples (75) and ultra-high temperature (UHT) milk (43) was determined by using immuno-affinity high performance liquid chromatography.
F. Mwakosya Hilda, K. Mugula Jovin
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Ultra High Temperature (UHT) Milk Purchase Decision Based on Marketing Mix Perceptions
Buletin Peternakan Tropis, 2022 ABSTRACTUHT milk is widely consumed by collegers as a practical breakfast menu. The existence of UHT milk with various brands on the market has led to quite a variety of colleger behavior in consumes it. The aim of this study was to analyze the effect of perceptions of the marketing mix on purchasing decisions for UHT milk.
L. Safitri
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Food Scientia : Journal of Food Science and Technology, 2021 The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%
Selawati Palilati +2 more
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Advances in Biological Sciences Research, 2022 Kefir is a fermented milk product by lactic acid bacteria and yeast, rich in benefits for the human body. Kefir grains are a starter in making kefir. This research determines pH, alcohol percentage, and organoleptic properties using kefir grains with ...
Rachmita Dewi S. Toba +4 more
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Sustainable requirements and value proposition for milk Ultra-high temperature (UHT) packaging
Supply Chain Forum: An International Journal, 2019 This paper presents sustainable requirements and a value proposition associated with the composition of the package of milk UHT (Ultra-high temperature).
Aparicio Peralta, Cristian Camilo +2 more
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Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP) [PDF]
Journal of Food Engineering, 2019 Abstract This study compared the UHT (145 °C for 5 s) stability and fouling behavior of high protein milk dispersions prepared from reconstituted low heat skimmed milk powder (RSMP) and milk protein concentrate powder (RMPC). It was found that RMPC at 10 and 14% protein content was more UHT stable as compared to lower protein content RSMP (3.25, 6.5,
Jaspal Singh +3 more
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Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk [PDF]
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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