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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 analysis and a 9-point hedonic scale were investigated in this study.
Kui Zhong, Bolin Shi, Sisi Wang
exaly +6 more sources
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
doaj +4 more sources
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 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, 7, 7.5, 8%)
Jaspal Singh +2 more
exaly +5 more sources
Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil
Food Control, 2013 Abstract Aflatoxin M 1 (AFM 1 ) was determined in 75 samples of ultra-high-temperature (UHT)-treated fluid commercial milk from Minas Gerais, Brazil, from July to November 2009. AFM 1 determinations were carried out by HPLC. Results showed that 23 (30.7%) positive samples for AFM 1 at levels of 1000–4100 ng L −1 , which were above the tolerance ...
Taila Veloso De Oliveira +2 more
exaly +4 more sources
Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk
Journal of the Japanese Society for Food Science and Technology, 2020 Fumiyo Hayakawa +2 more
exaly +4 more sources
LWT - Food Science and Technology, 1999 A layer of cream (or fat) that forms on ultra-high-temperature processed milk during storage can make it unacceptable to the consumer. Milk homogenized after ultra-high-temperature treatment is apparently more susceptible to forming a cream layer than milk homogenized before the heat treatment.
D J Mcmahon
exaly +6 more sources
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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +3 more sources