Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine Learning. [PDF]
J Food SciABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Magwere AA +5 more
europepmc +2 more sources
Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products [PDF]
Food Science of Animal ResourcesThe presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle.
Mohammad Ataallahi +3 more
doaj +2 more sources
Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations. [PDF]
Food Sci NutrThe E‐tongue combined with sensory and chemical analysis effectively discriminated fresh milk and yoghurt based on processing parameters and formulations. Astringency emerged as the key predictor for quality control. ABSTRACT Flavor is a critical determinant of consumer acceptance for dairy products. However, objectively deconvoluting the contributions
Huang J +4 more
europepmc +2 more sources
Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review. [PDF]
Compr Rev Food Sci Food SafABSTRACT The heat‐stable metalloprotease AprX, secreted by psychrotrophic Pseudomonas spp., is a major cause of quality deterioration in dairy products, particularly ultrahigh temperature (UHT) milk. This review synthesizes the evolution and current state of detection and quantification techniques for AprX in bovine milk, covering traditional ...
Sinha A, Kelly AL.
europepmc +2 more sources
Correlations between quality, enzymatic activities and storage stability of UHT milk in Tunisia
Revue Nature et Technologie, 2023 Destabilization of ultra-high temperature (UHT) milk (140 °C, 4s) in the form of gel or sediment may occur during storage. This phenomenon is a real industrial and scientific problem that could be caused by milk proteolysis and lipolysis.
Nahla FITOUHI +3 more
doaj +6 more sources
Molecules, 2023 The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding +9 more
doaj +1 more source
Food Science of Animal Products, 2023 A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the ...
Yangyi Zheng
doaj +1 more source
Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]
Food Sci NutrPlant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Ashraf N +5 more
europepmc +2 more sources
Statistical Quality Control of Ultra High Temperature (UHT) Milk in PT XYZ
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 +1 more source
Effect of Steam Infusion and Steam Injection Ultra-High Temperature Treatment on Active Proteins and Flavor Compounds in Milk(浸入式和喷射式超高温瞬时灭菌对牛乳中活性蛋白和风味化合物的影响) [PDF]
Shipin kexue jishu xuebao, 2023 Ultra-high temperature treatment (UHT) is a common sterilization method for milk that can be classified as direct and indirect UHT. Direct UHT was not widely applied in the dairy industry due to the high cost.
MENG Fanyu(孟繁宇) +9 more
doaj +1 more source