Results 21 to 30 of about 7,625 (218)

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, Mouna GMAR, Nesma SBOUI, Hajer DEBBABI   +3 more
doaj   +6 more sources

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

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, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +1 more source

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

Aerobic mesophilic and thermophilic bacilli in ultra-high temperature (UHT) milk and the effects of milk proteins on life cycle and architecture in biofilms of Bacillus sporothermodurans

, 2023
Vanessa Pereira Perez Alonso
openaire   +2 more sources

Characterizing detectable milk protein allergens β-casein and β-lactoglobulin in milk ladder foods. [PDF]

Pediatr Allergy Immunol
Abstract Background Cow's milk allergy (CMA) is the most common and complex presentation of food allergies in early childhood. The “ladder” approach has gained popularity to reintroduce cow's milk into a child's diet depending on the type of CMA, though there are very few studies quantifying the level of allergen within the steps of food ladders.
Simmons R, Vennard TR, Gaygadzhiev Z, Cano N, Gray MA, Meyer R, Venter C.   +6 more
europepmc   +2 more sources

Effectiveness of a Tiered Referral System and Early Nutritional Intervention to Prevent and Recover Stunting in Under-Five Indonesian Children. [PDF]

Food Sci Nutr
Protein‐based supplementation at the community level (e.g., milk and/or egg) prevented weight faltering in 71.7% of children. Early diagnosis and timely treatment in primary healthcare services prevented stunting in 75.6% of cases. Among stunted children referred to regional hospitals, 43.6% recovered within 6 months with FSMP for catch‐up growth. This
Sjarif DR, Yuliarti K, Gultom LC, Hafifah CN, Sidiartha IGL, Hanindita MH, Nurani N, Juliaty A, Alhadar A, Puryatni A, Budiarto A, Prawirohartono EP, Hidayati IS, Anzar J, Damayanti M, Widjaja NA, Masnadi NR, Pratiwi R, Andriani R, Rompies R, Dwinanda N, Pratita W, Iskandar WJ, Hardjo J.   +23 more
europepmc   +2 more sources

Milk microbiota from dairy factories in the Central Region of Rio Grande do Sul, Brazil [PDF]

Ciência e Agrotecnologia, 2023
Milk is a rich food, source of several indispensable nutrients, much consumed by the population. Its quality and microbiota are influenced by several factors. The objective of the present study was to determine the microbiota of refrigerated raw milk and
Thais Müller, Mônica Jachetti Maciel, Claudete Rempel   +2 more
doaj   +1 more source

Effects of High-Temperature Milk Processing

Encyclopedia, 2021
In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for
Hilton C. Deeth
doaj   +1 more source

Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk

Journal of Dairy Science, 2022
: Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae.
Fang Wang, Wanning Fan, Shiyu Tian
doaj   +1 more source

Extraction and detection of DNA from UHT milk during storage

CyTA - Journal of Food, 2020
DNA plays an important role in molecular authentication of dairy products, both heat treatment and storage may impair the detection limit of the DNA-based method.
Jing Liao, Yongfeng Liu
doaj   +1 more source