Results 31 to 40 of about 18,828,150 (182)
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
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
Sustainable requirements and value proposition for milk Ultra-high temperature (UHT) packaging
Supply Chain Forum: An International Journal, 2019 This paper presents sustainable requirements and a value proposition associated with the composition of the package of milk UHT (Ultra-high temperature).
Aparicio Peralta, Cristian Camilo +2 more
openaire +3 more sources
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
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
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
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
, 2016 The enzymatic hydrolysis of lactose to glucose and galactose gives rise to reactions that change the chemistry and quality of ambient-stored lactose-hydrolyzed ultra-high-temperature (UHT) milk. The aim of the present study was to investigate and compare
Morten R. Clausen (1769983) +9 more
core +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