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. +5 more
core +1 more source
Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK [PDF]
, 2017 Milk is the largest source of iodine in UK diets and earlier studies showed organic summer and winter milk to be significantly lower in iodine than conventional milk. One study also showed UHT milk to have lower iodine concentration.
Andersson +23 more
core +2 more sources
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
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 +36 more
core +5 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
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
Molecules, 2021 Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL
So-Yul Yun, Jee-Young Imm
doaj +1 more source
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
core +1 more source
Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge [PDF]
, 2018 Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at Ultra High Temperatures (UHT) of 142 oC for 5 s and Retort processing temperatures of 121.5 oC for 15 min ...
Adebiyi J. A. +8 more
core +1 more source
Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage [PDF]
, 2017 The feasibility of using Fourier transform infrared spectroscopy (FTIR) to detect heat induced conformational rearrangements of proteins, protein-protein and protein-lipid interactions was studied with accelerated shelf-life protocols.
Apostolopoulos, Vasso +5 more
core +1 more source