Results 91 to 100 of about 7,625 (218)
The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry [PDF]
, 2015 peer-reviewedMilk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed ...
Beresford, Tom +5 more
core +1 more source
International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.This review highlights microwave and ohmic heating as promising alternatives to conventional dairy processing. It critically evaluates their efficiency, equipment design, cost and integration potential. Emphasising sustainability and quality preservation, the article offers forward‐looking insights into hybrid systems, AI and renewable energy for ...
Dominic Buchanan +3 more
wiley +1 more source
Lipids in Health and Disease, 2019 Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary.
Muhammad Ajmal +7 more
doaj +1 more source
Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]
Shipin KexueThe enhancing effects of different pre-treatment techniques (addition of emulsifying salts, electrodialysis, and resin adsorption) on the stability of ultra-high temperature (UHT)-sterilized yak milk with standardized protein content was investigated by ...
CAO Hongyu, ZHAO Xiaoxuan, WANG Yunna, XIE Ning, LI Xu, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, LI Hongjuan, ZHANG Shuwen
doaj +1 more source
Progressive freeze concentration of skim milk in an agitated vessel: effect of the coolant temperature and stirring rate on the process performance [PDF]
, 2018 The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (5, 10, and 15 C) and stirring ...
Blanco Abellán, Mónica +5 more
core +2 more sources
Food Science &Nutrition, Volume 13, Issue 9, September 2025.Due to the increasing prominence of “sustainable nutrition” as a result of climate change, germinated foods have gained significant importance. This study aims to optimize the germination of chickpeas, a staple in developing countries, and investigate their nutritional value when added to kefir, a traditional fermented product.
Ayşe Nur Kahve, Ebru Bayrak
wiley +1 more source
Survey of Tetracyclines, Sulfonamides, Sulfamethazine, and Quinolones in UHT Milk in China Market
Journal of Integrative Agriculture, 2013 This study surveyed 180 samples of ultra high temperature (UHT) milk of four top Chinese dairy brands collected in the 25 cities in China in June 2011, and assessed their contamination with antibiotics, using the ELISA method.
Rong-wei HAN +5 more
doaj +1 more source
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation [PDF]
, 2015 This study aimed at evaluating non-starter lactobacilli (NSLAB) isolated from cheeses for their proteolytic activity and capability to produce fermented milk enriched in angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides ...
RUTELLA, GIUSEPPINA SEFORA +2 more
core +1 more source
Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro
Scientia Agricola, 2007 Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate refrigeration and aseptical packing in hermetic packages. This research had the purpose to verify the incidence
Cristiana de Paula Pacheco-Sanchez +1 more
openaire +1 more source
Intermolecular Interactions in Plant Based vs. Animal Milks: A Comparative Review
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.Plant‐based milks are complex mixtures of carbohydrates, fats, proteins, minerals, and other molecules. A wide range of analysis and separation methods have been used to try to understand them. ABSTRACT Plant‐based milk alternatives are milk analogues manufactured to mimic the emulsion, structural, nutritional, and functional properties of animal milks
Tina Nduaya Kayeye +6 more
wiley +1 more source