Results 31 to 40 of about 1,329 (153)
Food Scientia : Journal of Food Science and Technology, 2021 The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%
Selawati Palilati +2 more
openaire +2 more sources
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
Impact of technology and storage on fatty acids profile in dairy products
Mljekarstvo, 2019 In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage.
Lina Laučienė +5 more
doaj +1 more source
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.
openaire +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
EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON THE VISCOSITY OF WHOLE BOVINE MILK FORTIFIED WITH ZINC, FERROUS AND MAGNESIUM [PDF]
Mesopotamia Journal of Agriculture, 2019 Age gelation is a main defect in Ultra-high temperature (UHT) processed milk. It is a process with two stages which distinguished by loss of viscosity. It can be followed by measuring the apparent viscosity of the milk. A control (T0) and four whole milk
Atallah Abdulghani, Mahmood Younis Ali
doaj +1 more source
Food Science of Animal ProductsThis study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high ...
Huiyu Xiang +10 more
doaj +1 more source
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk
Foods, 2013 Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties.
Pamela Manzi +2 more
doaj +1 more source
Concentration of milk oxylipins after heat and homogenization treatments
Frontiers in Food Science and Technology, 2023 Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively.
Caroline Thum +15 more
doaj +1 more source
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
Food Chemistry: XIn this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons.
Lixiang Lan +8 more
doaj +1 more source