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
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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
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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
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African Journal of Microbiology Research, 2021 The aim of this study was to determine the level of aflatoxin M1 (AFM1) in pasteurized and UHT milk marketed in Dar es Salaam, Tanzania. AFM1 in pasteurized milk samples (75) and ultra-high temperature (UHT) milk (43) was determined by using immuno-affinity high performance liquid chromatography.
F. Mwakosya Hilda, K. Mugula Jovin
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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 +2 more
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Safety and quality evaluations of liquid milk and infant formula products in China in 2022
Animal Research and One Health, 2023 Milk serves two nutritional functions: it provides nutrition while also maintaining a healthy intestinal microenvironment. Thus, the safety and quality of milk products are critical for consumers' health.
Lu Meng +4 more
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Food chain approach to lowering the saturated fat of milk and dairy products [PDF]
, 2019 Lactating cow diets were supplemented with high oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids (SFA) with cis-monounsaturated fatty acids (MUFA).
Fagan, Colette C. +9 more
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EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON LIPIDS OXIDATION IN MILK-FORTIFIED WITH SOME MINERAL ELEMENTS [PDF]
Mesopotamia Journal of Agriculture, 2017 The hypothesis of the present study was that the Ultra-high temperature (UHT) processing of fluid milk-fortified with Zn, Fe or Mg individually might change the perception of milk flavor as compared to normal UHT milk without fortification.
Atallah Abdulghani, Mahmood Younis Ali
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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]
, 2010 Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P. +4 more
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Ultra High Temperature (UHT) Milk Purchase Decision Based on Marketing Mix Perceptions
Buletin Peternakan Tropis, 2022 ABSTRACTUHT milk is widely consumed by collegers as a practical breakfast menu. The existence of UHT milk with various brands on the market has led to quite a variety of colleger behavior in consumes it. The aim of this study was to analyze the effect of perceptions of the marketing mix on purchasing decisions for UHT milk.
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