Results 11 to 20 of about 5,917 (198)

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP) [PDF]

Journal of Food Engineering, 2019
Abstract This study compared the UHT (145 °C for 5 s) stability and fouling behavior of high protein milk dispersions prepared from reconstituted low heat skimmed milk powder (RSMP) and milk protein concentrate powder (RMPC). It was found that RMPC at 10 and 14% protein content was more UHT stable as compared to lower protein content RSMP (3.25, 6.5,
Jaspal Singh, Sangeeta Prakash, Bhesh Bhandari, Nidhi Bansal   +3 more
openaire   +4 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
openaire   +4 more sources

Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Heliyon, 2019
In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability.
Maria A. Karlsson, Maud Langton, Fredrik Innings, Bozena Malmgren, Annika Höjer, Malin Wikström, Åse Lundh   +6 more
doaj   +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   +4 more sources

Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT 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

Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]

Food Sci Nutr
Plant 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, Arshad Z, Din A, Ul Ain HB, Alum EU, Tufail T.   +5 more
europepmc   +2 more sources

Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

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

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), HAN Zhaosheng(韩兆盛), ZHANG Zheting(张哲婷), DING Hao(丁浩), LU Xiaoli(卢晓莉), LU Chun(陆淳), MA Ligang(马利刚), KANG Zhiyuan(康志远), WANG Bei(王蓓), ，LI Yan(李妍)   +9 more
doaj   +1 more source

Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut [PDF]

Mol Nutr Food Res
ABSTRACT Kurut is a traditional acid‐coagulated dairy fermented product from Kazakhstan, China, Turkey, and some Central Asian countries. It can be consumed either fresh, semi‐dried, or dried. In this study, probiotic Lacticaseibacillus rhamnosus GG (LGG) dried kurut was produced with and without the addition of Kluyveromyces marxianus KLU1, a yeast ...
Tuganbay A, Yousefvand A, Kolsi A, Zhang D, Saris P.   +4 more
europepmc   +2 more sources