Results 181 to 190 of about 7,625 (218)

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   +2 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   +2 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   +2 more sources

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   +3 more sources

Heat Treatment of Milk: Extended Shelf-Life (ESL) and Ultra-High Temperature (UHT) Treatments

2022
H. Deeth
openaire   +2 more sources

The growth characteristics of Heyndrickxia sporothermodurans in ultra high temperature (UHT) milk and its inactivation by commonly used sanitation methods

International Dairy Journal
Yiwei Xu
openaire   +2 more sources

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   +2 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

Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages.

Journal of Food Science, 2020
The effects of two milk protein formulations and κ-carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145 °C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied.
Jaspal Singh, S. Prakash, B. Bhandari, N. Bansal   +3 more
semanticscholar   +1 more source

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

, 2020
Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques
Prasad Rasane, Nitya Sharma, S. Fatma, Sawinder Kaur, A. Jha, Damanpreet Kaur, Jyoti Singh   +6 more
semanticscholar   +1 more source