Results 11 to 20 of about 3,555 (165)

MICROBIOLOGICAL QUALITY OF EGYPTIAN ULTRA-HIGH TEMPERATURE PROCESSED (UHT) MILK [PDF]

Assiut Veterinary Medical Journal, 1989
Thirty random samples of UHT-milk were collected from different super markets in Assiut City, as well as lot was taken from factory at the time of manufacture and stored at room and refrigerator temperatures for up to 11 weeks and examined for their ...
NAGAH M. SAAD, T.A. EL-BASSIONY, A.A-H. AHMED, M.K. MOUSTAFA   +3 more
doaj   +2 more sources

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
Kefir is a fermented milk product by lactic acid bacteria and yeast, rich in benefits for the human body. Kefir grains are a starter in making kefir. This research determines pH, alcohol percentage, and organoleptic properties using kefir grains with ...
Rachmita Dewi S. Toba, Andini Sulfitrana, Asma Bio Kimestri, Harapin Hafid, Fitrianingsih Fitrianingsih   +4 more
openaire   +2 more sources

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

Supply Chain Forum: An International Journal, 2019
This paper presents sustainable requirements and a value proposition associated with the composition of the package of milk UHT (Ultra-high temperature).
Aparicio Peralta, Cristian Camilo, Halabi Echeverry, Ana X., Puentes Parodi, Alejandro   +2 more
openaire   +4 more sources

The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives [PDF]

Foods
Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145–155 °C/0.09 s ...
Jiayuan Li, Zhiyuan Kang, Nan Sheng, Huan Yao, Xiaoying Feng, Han Lu, Kasper Hettinga, Lina Zhang, Peng Zhou   +8 more
doaj   +2 more sources

The Impact of Brand Image, Product Quality, and Price on Ultra High Temperature (UHT) Milk Purchase Decisions Among Urban Consumers

JURNAL ILMIAH PETERNAKAN TERPADU
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 -, I Putu Gede Didik Widiarta -, Prihutomo Suharto -, Kirana Dara Dinanti Adiputra -   +3 more
openaire   +2 more sources

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

Aflatoxin M1 in Milk from South–Central and Northwest China: Prevalence and Integrated Risk Characterization for Different Age-Sex Groups of Consumers [PDF]

Foods
Aflatoxin M1 (AFM1) is a Group 1 human carcinogen that poses a public health risk through milk contamination. This study investigated AFM1 contamination in pasteurized and ultra-high temperature (UHT) milk from south–central and northwest China, and ...
Xue Zhang, Ting Zhang, Jie Zhang, Yinsheng Qiu, Qirong Lu, Jianglin Xiong, Chong Wang   +6 more
doaj   +2 more sources

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

LWT, 2020
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 soy protein ...
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh, Bansal, Nidhi   +3 more
openaire   +5 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

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