Results 91 to 100 of about 18,828,150 (182)
REVISÃO: LEITE UHT E O FENÔMENO DE GELATINIZAÇÃO [PDF]
Descreve-se neste artigo de revisão, o tratamento térmico ultra-high-temperature (UHT), empregado no processamento do leite, bem como seu efeito sobre alguns nutrientes (vitaminas).
CUNHA, MÁRCIO FERRAZ
core +1 more source
Melatonin concentration in cow’s milk and sources of its variation
The effects of weather/season (winter and summer), milk production (high and low), and milking time (night and day) on melatonin levels were evaluated. The melatonin in the milk from 30 individual cows, the bulk tank milk (BTM) from 16 farms, and ultra ...
Edilson Bruno Romanini +5 more
doaj +1 more source
This study proposes a continuous-flow microwave system as an innovative alternative to conventional steam-based ultra-high-temperature (UHT) processing for liquid foods.
Huayu Yang +6 more
doaj +1 more source
Immobilization of Lactobacillus plantarum B134 Cells using Sodium Alginate for Lactose Hydrolysis in UHT Milk [PDF]
Hydrolysis of lactose in milk by β-galactosidase from immobilized bacterial cells has the potential to alleviate the problem of lactose intolerance. The present study was aimed to immobilize cells of L. plantarum strain B134 and evaluate their efficiency
Hartono, Lusiana Kresnawati +4 more
core +1 more source
Perceptions of brand strength, product quality, and pricing increasingly shape urban consumer preferences for milk. This study examines the impact of brand image, product quality, and price on the purchase decisions of Ultra High Temperature (UHT) milk among urban consumers in Samarinda, East Kalimantan.
Andi Nurmasytha - +3 more
openaire +1 more source
IMPACT OF ULTRA-HIGH TEMPERATURE MILK ON THE U.S. DAIRY INDUSTRY
Milk pasteurized by Ultra-High Temperature (UHT) methods and packaged aseptically could eliminate perishability as a primary characteristic of fluid milk. Relative costs of processing, distributing, and retailing were estimated using economic engineering,
MILLER, JAMES JONATHAN
core +1 more source
Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products
The presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle.
Mohammad Ataallahi +3 more
doaj +1 more source
Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk
Kazuko Takagi +5 more
openaire +2 more sources
Commercial milk and improve quality milk containing total plate count 2.2 × 10 6 and 3.5 × 10 5 cfu/mL and somatic cell count 621,000 and 249,000 per mL, respectively were subjected to different ultra-high temperature (UHT) processing ...
F Siddique, A, F M Anjum, N Huma
core
ASCIA‐P17: Food Challenge Outcomes for Ultra‐High Temperature (
Alberto Pinzon‐Charry, Jane Peake
openaire +1 more source

