Results 31 to 40 of about 7,625 (218)
Jurnal Ilmiah Pangan Halal, 2021 Milk is in great demand by the public, pure milk comes from livestock such as cows and goats. People prefer to consume whole milk rather than powdered milk because it is practical to consume.
I. Anggara +4 more
semanticscholar +1 more source
Effect of the lactoperoxidase system on proteolysis and physicochemical changes in ultra high temperature milk during storage [PDF]
, 2016 Indirect semi-skimmed ultra high temperature (UHT) milk was made from refrigerated milk preserved by the lactoperoxidase system (LPS). The effect of the LPS on the physicochemical and biochemical properties of UHT milk during storage period of 6 months ...
Fekih, Abderaouf Ben +3 more
core +2 more sources
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
doaj +1 more source
Activity of plasmin and plasminogen in ultra high temperature milk with high and low somatic cell counts during storage [PDF]
, 2010 O objetivo deste estudo foi avaliar o efeito da contagem de células somáticas (CCS) do leite na atividade de plasmina e plasminogênio durante o período de armazenamento do leite longa vida integral.
CORASSIN, Carlos Humberto +2 more
core +1 more source
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
doaj +1 more source
Effects of industrial processing methods on camel skimmed milk properties [PDF]
, 2018 Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle
Alhaj +53 more
core +1 more source
Heat Treatment of Bovine Milk Impacts Gastric Emptying and Nutrient Appearance
Medical Sciences Forum, 2023 Milk structural assemblies (e.g., casein micelles) occur naturally and can be altered during processing, and this may influence the milk’s nutritional properties. Heat treatment of dairy ensures microbiological safety and extends shelf-life.
Amber M. Milan +15 more
doaj +1 more source
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
core +1 more source
Molecules, 2021 Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra ...
Yangdong Zhang +6 more
doaj +1 more source
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 +6 more
doaj +1 more source