Results 11 to 20 of about 18,828,150 (182)

Microbiological evaluation of Ultra-High-Temperature (UHT)-treated milk close to expiry date and routine home practices for preservation of milk

Indian Journal of Community Medicine, 2015
Background: As milk is an excellent medium for growth of microorganisms, milk gets contaminated very easily leading to its early spoilage and to milk-borne diseases. Objectives: To compare the quality of pasteurized milk with milk cooker-treated milk and
Udayalaxmi Jeppu, Namitha Jayaram, Sneha Satya, Amrutha Kandathil Purayil   +3 more
doaj   +4 more sources

Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ [PDF]

Indonesian Journal of Food Technology, 2022
Ultra high temperature (UHT) milk is a product that is widely consumed because of its practicality and hygiene. PT XYZ is one of the industries that produces UHT milk with chocolate and strawberry flavors. Based on company records, there are variations in the protein content of the two products.
Ervina Mela, Ester Mastiur Sitorus
openaire   +2 more sources

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

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

Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk

Food Chemistry: X
In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons.
Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai   +8 more
doaj   +2 more sources

EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON THE VISCOSITY OF WHOLE BOVINE MILK FORTIFIED WITH ZINC, FERROUS AND MAGNESIUM [PDF]

Mesopotamia Journal of Agriculture, 2019
Age gelation is a main defect in Ultra-high temperature (UHT) processed milk. It is a process with two stages which distinguished by loss of viscosity. It can be followed by measuring the apparent viscosity of the milk. A control (T0) and four whole milk
Atallah Abdulghani, Mahmood Younis Ali
doaj   +2 more sources

Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

Advanced Biomedical Research, 2017
Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists.
Sahar Torki Baghbadorani, Mohammad Reza Ehsani, Maryam Mirlohi, Hamid Ezzatpanah, Leila Azadbakht, Mina Babashahi   +5 more
doaj   +2 more sources

A Sensitive LC-MS/MS Method for Quantifying Beta-Casomorphin 5 in Pasteurized Milk. [PDF]

Food Sci Nutr
Beta‐casomorphin 5 (β‐CM5) in pasteurized milk was quantified using sensitive LC–MS/MS. The findings provide new insights into β‐CM5 occurrence in pasteurized milk and suggest that pasteurization treatments were unlikely to promote β‐CM5 release. ABSTRACT This study aimed to apply a highly sensitive liquid chromatography–tandem mass spectrometry (LC–MS/
Nguyen DD, Solah V, Daubney S, Kowalczyk M, Hunt W.   +4 more
europepmc   +2 more sources

Seasonal Variation and Health Risk Assessment of Aflatoxin M1 in Milk From the Central Region of Iran. [PDF]

Vet Med Sci
Seasonal monitoring of milk in central Iran revealed widespread aflatoxin M1 contamination, with significant health risks—especially for children—highlighting the urgent need for targeted control strategies. ABSTRACT Background Aflatoxin M1 (AFM1) contamination in milk is a major public health concern due to its carcinogenicity and resistance to ...
Hashemi P, Movassaghghazani M, Zekovic M.   +2 more
europepmc   +2 more sources

How Are Plant-Based Milk Alternatives Presented Online? A Comparison of Information on Allergens, Nutrients and Sustainability Between Product Types From Selected UK Retailer Websites. [PDF]

Food Sci Nutr
Allergen information and claims, nutrition information and nutrient profiling, dietary preference claims and sustainability claims for plant‐based milk alternatives (PBMAs). ABSTRACT Consumers in the United Kingdom (UK) are increasingly choosing plant‐based milk alternatives (PBMAs) due to food hypersensitivity, nutritional and sustainability ...
Bula MJ, Wallis LW, Arrowsmith HE, James CA, Moore S, Thondre PS.   +5 more
europepmc   +2 more sources