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
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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
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Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK [PDF]
, 2010 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.
Melissa C. Stevenson +23 more
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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
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Survival and growth of Cronobacter species (Enterobacter) sakazakii in wheat-based infant follow on formulas [PDF]
, 2008 Aim: To determine the survival and growth characteristics of Cronobacter species (Enterobacter sakazakii) in infant wheat-based formulas reconstituted with water, milk, grape juice or apple juice during storage.
Abushelaibi +25 more
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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
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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
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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
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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
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Isolation of highly heat-resistant Listeria monocytogenes variants by use of a kinetic modeling-based sampling scheme [PDF]
, 2011 Stable high-hydrostatic-pressure (HHP)-resistant Listeria monocytogenes LO28 variants were previously isolated and characterized. These HHP variants were also more resistant to heat.
Boeijen, K.H., van +4 more
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