Results 171 to 180 of about 5,917 (198)

Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk

Journal of Agricultural and Food Chemistry, 2014
The enzymatic hydrolysis of lactose to glucose and galactose gives rise to reactions that change the chemistry and quality of ambient-stored lactose-hydrolyzed ultra-high-temperature (UHT) milk. The aim of the present study was to investigate and compare chemical changes in lactose-hydrolyzed and conventional UHT milk during a 9 month ambient storage ...
Jansson, Therese, Clausen, Morten Rahr, Sundekilde, Ulrik Kræmer, Eggers, Nina, Nyegaard, Steffen, Larsen, Lotte Bach, Ray, Colin, Sundgren, Anja, Andersen, Henrik J, Bertram, Hanne Christine S.   +9 more
openaire   +5 more sources

Quantification of whole ultra high temperature UHT milk waste as a function of packages type and design

Journal of Cleaner Production, 2017
Abstract The food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste.
Igor Rosa Meurer, Carla Christine Lange, Humberto Moreira Hungaro, Maria José Valenzuela Bell, Virgilio de Carvalho dos Anjos, Cleuber Antonio de Sá Silva, Miriam Aparecida de Oliveira Pinto   +6 more
openaire   +3 more sources

Computer-aided design and performance evaluation of an indirect type helical tube ultra-high temperature (UHT) milk sterilizer

Journal of Food Engineering, 2002
Abstract A laboratory model indirect type helical tube ultra-high temperature (UHT) milk sterilizer was designed and tested. The helical triple tube heat exchanger modeling and simulation was carried out for heating milk from 90°C to 150°C in the annulus of the triple tube using steam in the innermost and outermost tubes.
P.K. Sahoo, Md.I.A. Ansari, A.K. Datta
openaire   +3 more sources

Kinetics of Denaturation and Aggregation of Whey Proteins in Skim Milk Heated in an Ultra-high Temperature (UHT) Pilot Plant

International Dairy Journal, 1998
Skim milk was subjected to various temperature–time (70–130°C for 3–1800 s) treatments in a pilot-scale ultra-high temperature (UHT) plant using a direct steam injection (DSI) system. The rates of denaturation and aggregation of β-lactoglobulin (β-lg) and α-lactalbumin (α-la) were determined by quantitative polyacrylamide gel electrophoresis while that
David J. Oldfield, Harjinder Singh, Michael W. Taylor, Kevin N. Pearce   +3 more
openaire   +3 more sources

Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Heating Systems

2011
Ultra high temperature (UHT) processing of milk at ∼140 °C for a few seconds produces a product which is shelf stable for several months. Such a heat treatment has the same bactericidal effect as in-container sterilization at a lower temperature for a longer time but causes much less chemical change and hence produces a better quality product. The most
Deeth, H. C., Datta, N.
openaire   +2 more sources

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA‐HIGH‐TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

Journal of Sensory Studies, 2009
ABSTRACTShelf‐stable milk, also known as ultra‐high‐temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and sterilized milk samples including whole, 2% reduced‐fat and low‐fat milk obtained from markets in seven countries: France (n 
GAEWALIN OUPADISSAKOON, DELORES H. CHAMBERS, EDGAR CHAMBERS IV   +2 more
openaire   +1 more source

Design and testing of a small scale indirect type ultra high temperature (UHT) milk sterilizer

Journal of Food Engineering, 1995
Abstract A small scale ultra high temperature (UHT) sterilizer suitable for rural tropical cooperatives was designed and tested. An indirect, tubular type UHT sterilizer is better suited to small scale operation and low investment cost. A triple tube heat exchanger (TTHE) was designed for heating milk from 95 to 145 °C in the annulus of the triple ...
Ch.V.V. Satyanarayana, A.K. Datta, B.P. Mishra   +2 more
openaire   +1 more source

Effects of ultra-high-temperature (UHT) processing and of subsequent storage on the vitamin content of milk

Journal of Dairy Research, 1969
SummaryThe vitamin content of ultra-high-temperature (UHT) processed milk was compared with that of the original raw milk. Three processes were used. In the first, which caused no change in oxygen content, the milk was heated and cooled in a plate-type heat exchanger.
J. E. Ford, J. W. G. Porter, S. Y. Thompson, Joyce Toothill, J. Edwards-Webb   +4 more
openaire   +1 more source

Iodine contents in conventional ultra-high temperature (UHT) processed cow milk: Changes over the year and regional differences. Implications for epidemiological studies on iodine nutritional status

Endocrinología, Diabetes y Nutrición (English ed.), 2020
Ultra-high temperature (UHT) processed cow milk is the milk most commonly consumed in Southwest Europe. The study objectives were: 1) to describe the pattern followed by iodine concentration (IC) in conventional UHT milk over the year, and 2) to find out any differences in IC in this type of milk depending on its geographical origin.Bricks of ...
Juan José, Arrizabalaga, Mercedes, Jalón, Mercedes, Espada, Mercedes, Cañas, Pedro María, Latorre   +4 more
openaire   +2 more sources