Results 1 to 10 of about 18,828,150 (182)

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.
Su Y, Wang H, Wu Z, Zhao L, Huang W, Shi B, He J, Wang S, Zhong K.   +8 more
europepmc   +5 more sources

Comparison of yogurt and ultra-high-temperature milk on serum osteocalcin and calcium levels in rats [PDF]

Journal of Advanced Pharmaceutical Technology & Research
Dairy products may influence bone metabolism through calcium bioavailability and modulation of gut microbiota. This study compared the effects of yogurt and ultra-high-temperature (UHT) milk on serum osteocalcin and calcium levels in rats.
Renata Junilla, Raden Andri Primadhi, Muhamad Naseh Sajadi Budi Irawan   +2 more
doaj   +3 more sources

Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [PDF]

Shipin Kexue, 2023
In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry ...
LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun
doaj   +3 more sources

Effects of High-Temperature Milk Processing

Encyclopedia, 2021
In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for
Hilton C. Deeth
doaj   +2 more sources

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

Aflatoxin M1 in Milk from South–Central and Northwest China: Prevalence and Integrated Risk Characterization for Different Age-Sex Groups of Consumers [PDF]

Foods
Aflatoxin M1 (AFM1) is a Group 1 human carcinogen that poses a public health risk through milk contamination. This study investigated AFM1 contamination in pasteurized and ultra-high temperature (UHT) milk from south–central and northwest China, and ...
Xue Zhang, Ting Zhang, Jie Zhang, Yinsheng Qiu, Qirong Lu, Jianglin Xiong, Chong Wang   +6 more
doaj   +2 more sources

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

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

Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

Food Science of Animal Products, 2023
A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the ...
Yangyi Zheng
doaj   +1 more source

Effect of Steam Infusion and Steam Injection Ultra-High Temperature Treatment on Active Proteins and Flavor Compounds in Milk(浸入式和喷射式超高温瞬时灭菌对牛乳中活性蛋白和风味化合物的影响) [PDF]

Shipin kexue jishu xuebao, 2023
Ultra-high temperature treatment (UHT) is a common sterilization method for milk that can be classified as direct and indirect UHT. Direct UHT was not widely applied in the dairy industry due to the high cost.
MENG Fanyu(孟繁宇), HAN Zhaosheng(韩兆盛), ZHANG Zheting(张哲婷), DING Hao(丁浩), LU Xiaoli(卢晓莉), LU Chun(陆淳), MA Ligang(马利刚), KANG Zhiyuan(康志远), WANG Bei(王蓓), ，LI Yan(李妍)   +9 more
doaj   +1 more source