Results 11 to 20 of about 7,625 (218)

Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk [PDF]

Foods
This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C ...
Nan Li, Zhigang Yang, Zhiyu Yuan, Zizhu Zhen, Xinna Xie, Danqing Zhu, Gang Lu, Feng Zhao, Bo Qu, Bingli Qi, Yujun Jiang, Qianyu Zhao, Chaoxin Man   +12 more
doaj   +2 more sources

Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

LWT, 2020
Abstract This study investigated the effect of addition of soy protein hydrolysates on Ultra high temperature (UHT) processability of milk protein beverages. There is also a lack of reported data on UHT processability of soy protein hydrolysates. UHT processability of 80 g/kg protein reconstituted milk protein concentrate (8-RMPC), 80 g/kg protein ...
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh, Bansal, Nidhi   +3 more
openaire   +3 more sources

Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics [PDF]

Food Chemistry: X
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and
Jinyu Xu, Xiaodan Wang, Xiaoxuan Zhao, Hongyu Cao, Yunna Wang, Ning Xie, Xu Li, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang   +9 more
doaj   +2 more sources

Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil

Food Control, 2013
Abstract Aflatoxin M 1 (AFM 1 ) was determined in 75 samples of ultra-high-temperature (UHT)-treated fluid commercial milk from Minas Gerais, Brazil, from July to November 2009. AFM 1 determinations were carried out by HPLC. Results showed that 23 (30.7%) positive samples for AFM 1 at levels of 1000–4100 ng L −1 , which were above the tolerance ...
Cristiane Patrícia de Oliveira, Nilda de Fátima Ferreira Soares, Taíla Veloso de Oliveira, José Carlos Baffa Júnior, Washington Azevedo da Silva   +4 more
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ISOLASI BAKTERI COCCUS GRAM POSITIF DI DALAM SUSU ULTRA HIGH TEMPERATURE (UHT) 6 DAN 3 BULAN MENJELANG KEDALUWARSA (Isolation of Gram-Positive Cocci Bacteria in Ultra High Temperature (UHT) Processed Milk at 6 and 3 Months Prior to Expiration)

Jurnal Medika Veterinaria, 2016
This research was aimed to isolate the Gram-positive bacteria that contaminated milk processed with ultra high temperature (UHT) at 6 and 3 months before the date expires. A number of 3 different UHT milk products at 6 and 3 months before expire date were used as sample. Milk samples were taken from several supermarket in Banda Aceh. The identification
Dedy Sahputra, T. Reza Ferasyi, Ismail Ismail, Razali Razali, Sulasmi Sulasmi, Darmawi Darmawi   +5 more
openaire   +3 more sources

Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk

Nippon Shokuhin Kagaku Kogaku Kaishi, 2020
Kazuko Takagi, Kazuyuki Yamazaki, Yuzo Mizukami, Fumiyo Hayakawa, Fang He, Masaru Hiramatsu   +5 more
openaire   +3 more sources

Microstructure of Indirectly and Directly Heated Ultra-high-temperature (UHT) Processed Milk Examined using Transmission Electron Microscopy and Immunogold Labelling

LWT - Food Science and Technology, 1999
A layer of cream (or fat) that forms on ultra-high-temperature processed milk during storage can make it unacceptable to the consumer. Milk homogenized after ultra-high-temperature treatment is apparently more susceptible to forming a cream layer than milk homogenized before the heat treatment.
Hillbrick, G. W., McMahon, Donald J., McManus, W. R.   +2 more
openaire   +3 more sources

ASCIA‐P17: Food Challenge Outcomes for Ultra‐High Temperature (UHT) Milk in Children with Cow's Milk Allergy [PDF]

Internal Medicine Journal, 2016
Alberto Pinzon‐Charry, Jane Peake
openaire   +2 more sources

Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels. [PDF]

Foods
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142–157 °C for 0.116–6 s, followed by storage at 4 °C, 25 °C, and 37 °
Wu P, Guo M, Wang P, Wang Y, Fan K, Zhou H, Qian W, Li H, Wang M, Wei X, Ren F, Luo J.   +11 more
europepmc   +2 more sources

Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [PDF]

Shipin Kexue, 2023
In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry ...
LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun
doaj   +1 more source