Results 31 to 40 of about 5,917 (198)

THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK

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, null Fahrullah, Ishak Korompot   +2 more
openaire   +2 more sources

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, OLIVEIRA, Carlos Augusto Fernandes de, ROSIM, Roice Eliana   +2 more
core   +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, Halabi Echeverry, Ana X., Puentes Parodi, Alejandro   +2 more
openaire   +3 more sources

Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

LWT, 2020
Abstract This study investigated the effect of addition of soy protein hydrolysates on Ultra high temperature (UHT) processability of milk protein beverages. There is also a lack of reported data on UHT processability of soy protein hydrolysates. UHT processability of 80 g/kg protein reconstituted milk protein concentrate (8-RMPC), 80 g/kg protein ...
Singh, Jaspal, Prakash, Sangeeta, Bhandari, Bhesh, Bansal, Nidhi   +3 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, Matthew P. G. Barnett, Warren C. McNabb, Nicole C. Roy, Schynell Coutinho, Caroline L. Hoad, Luca Marciani, Samson Nivins, Hayfa Sharif, Timothy R. Angeli-Gordon, Peng Du, Armen A. Gharibans, Greg O’Grady, Pankaja Sharma, Aahana Shrestha, Richard F. Mithen   +15 more
doaj   +1 more source

Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk [PDF]

, 2016
The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε ...
Ahmed, Castro, Clegg, Dunn, Erbersdobler, Fan, Fenoll, Fiore, Hasenkopf, Hellwig, Henning, Hernandez, Kurata, Larisch, Leclère, Lee, Limacher, Limacher, Manso, Nashalian, Nguyen, Nursten, Perez Locas, Schulz, Singh, Smuda, Smuda, Smuda, Teucher, Troise, Troise, Troise, Uddin, van Boekel, Vitaglione, Yaylayan, Özdemir   +36 more
core   +5 more sources

A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages [PDF]

, 2019
peer-reviewedDirect supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the ...
Kelleher, Clodagh M., Kelly, Alan L., McCarthy, Noel, O'Callaghan, Donal, O'Mahony, James A., Tobin, John   +5 more
core   +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, Vaida Andrulevičiūtė, Ingrida Sinkevičienė, Artūras Kašauskas, Laima Urbšienė, Loreta Šernienė   +5 more
doaj   +1 more source

Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments

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, Li Min, Sheng Zhang, Nan Zheng, Dagang Li, Zhihua Sun, Jiaqi Wang   +6 more
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, Alhaj, Anema, Atri, Attia, Beg, Benabdelkamel, Blecker, Burton, Calvo, Chen, Chugh, Devi, Elagamy, Farah, Farah, Farah, Felfoul, Felfoul, Felfoul, Freeman, Gervilla, Hailu, Ham, Huppertz, Huppertz, Huppertz, Huppertz, Jilo, Kappeler, Kaskous, Kethireddipalli, Kherouatou, Laleye, Langholm Jensen, Law, Levieux, López-Fandiño, López-Fandiño, McSweeney, Moatsou, Moatsou, Moynihan, Needs, Oldfield, Omar, Redington, Rufian-Henares, Sagar, Schmidt, Singh, Trujillo, Vasbinder, Zobrist   +53 more
core   +1 more source