Results 131 to 140 of about 1,337 (151)

Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Aseptic Packaging

2011
Aseptic packaging is the filling of a commercially sterile product into sterile containers under sterile conditions and sealing the containers so that reinfection is prevented. The three main processes used commercially, either individually or in combination, to sterilize packaging materials prior to aseptic filling are irradiation (gamma rays, pulsed ...
openaire   +3 more sources

Nanostructural and lipidomic alterations induced by sterilization: the unforeseen stability of ultra-high temperature (UHT)-treated yak milk fat globules

Food Research International
This research utilized a laser particle size distribution analyzer, stability analyzer, atomic force microscope, fluorescence spectrophotometer, and ultra - performance liquid chromatography - mass spectrometry instrument to compare the impacts of pasteurization (PAST), ultra - high temperature instantaneous (UHT) sterilization, and ultra - high ...
Yi, Zhao, Xiufang, Bi, Chunlei, Ni, Ruifeng, Ying, Khizar, Hayat, Meigui, Huang   +5 more
openaire   +2 more sources

Proteolytic activity and the chemical and microbiological quality of Jersey raw milk and its impact on quality and shelf life of ultra-high-temperature (UHT) treated milk

2023
The demand for aseptically packed ultra-heat-treated milk (UHT) with a validated long shelf life has been gradually increasing worldwide. However, extracellular enzymes secreted by psychrothrophic bacteria that are present in raw milk can hydrolyse milk protein and cause quality defects in the final UHT product.
openaire   +1 more source

Ultra-high-temperature (UHT) treatment of milk: comparison of direct and indirect modes of heating

2002
UHT processing of milk and its subsequent storage causes several changes which affect the shelf-life of UHT milk although it remains 'commercially sterile'. These changes include whey protein denaturation, protein-protein interaction, lactose-protein interaction, isomerisation of lactose, Maillard browning, sulphydryl compound formation, formation of a
Datta, Nivedita, Elliott, Anthony J, Perkins, Melinda L, Deeth, H. C   +3 more
openaire   +2 more sources

Proteolysis in Ultra-High-Temperature (Uht) Milk: Causes, Assessment, and Remedies

2023
Suvartan G. Ranvir, Manju Singh, Pranali Nikam, Soniya Ranveer, Harish Kumar, Thejus Jacob   +5 more
openaire   +1 more source

The Effect of Different Kefir Grain Starter Concentration on pH, Alcohol Percentage, and Organoleptic Properties of Ultra High Temperature (UHT) Milk Kefir

Advances in Biological Sciences Research, 2022
Rachmita Dewi S. Toba, Andini Sulfitrana, Asma Bio Kimestri, Harapin Hafid, Fitrianingsih Fitrianingsih   +4 more
openaire   +1 more source

Sustainable requirements and value proposition for milk Ultra-high temperature (UHT) packaging

Supply Chain Forum, 2020
Ana X Halabi-Echeverry, Alejandro Puentes-Parodi   +1 more
exaly  

The effects of packaging type and storage temperature on some of UHT milk quality indexes

Food Science and Technology International, 2023
Aly Farag El Sheikha, Ali A Ali, Aly Farag El Sheikha   +2 more
exaly  

Waste Comparison of Ultra-High Temperature (UHT) Milk and Skim Milk Among Elementary School-Aged Children Participating in the School Lunch Program in a Southeastern State

Journal of the American Dietetic Association, 2005
E.J. Silagyi-Rebovich, J.T. Arrowood, A. Balotti, C. Mitchell   +3 more
openaire   +1 more source

Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Comprehensive Reviews in Food Science and Food Safety, 2019
Skelte G Anema
exaly