Results 41 to 50 of about 1,318 (138)

Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk

Foods, 2023
Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage.
Xue Qin, Jingqi Cheng, Xuehe Qi, Ning Guan, Qing Chen, Xiaoyan Pei, Yujun Jiang, Xinyan Yang, Chaoxin Man   +8 more
doaj   +1 more source

Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

Frontiers in Nutrition, 2022
BackgroundDonor human milk should be processed to guarantee microbiological safety prior to infant feeding, but this process can influence the structure and quantity of functional proteins.ObjectiveThe aim of this study was to determine the effect of ...
Ningjian Liang, Jeewon Koh, Bum Jin Kim, Gulustan Ozturk, Daniela Barile, David C. Dallas   +5 more
doaj   +1 more source

Designing to Attract in an Emerging Market: Applying Behavioural Reasoning Theory to South African Consumer Reactions to an Ultra-High Temperature Milk Product Line Extension

Journal of Marketing and Consumer Behaviour in Emerging Markets, 2022
In the ultra-high temperature (UHT) milk category, parent brands introduce line extensions as innovative product designs to address the competitiveness in the market.
Elizabeth Kempen, Lorna Christie
doaj   +1 more source

Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation

Foods, 2022
Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been ...
Miguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, Valentin Rauh, Lotte Bach Larsen, Søren Drud-Heydary Nielsen   +5 more
doaj   +1 more source

Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS

Revista do Instituto de Latícinios Cândido Tostes
The presence of the bacteria Bacillus cereus in milk reflects an important concern to dairy products due to its ability to sporulate and to the possibility of the spore resisting the thermal treatment known as UHT (ultra-high temperature), which can ...
Angélica Cortellini Rui, Fernanda Cattani, Thaís Dalzochio   +2 more
doaj   +1 more source

A metabolomics approach for monitoring thermal processing temperature of bovine milk using ultra-performance liquid chromatography tandem Q-Exactive mass spectrometry and multivariate data analysis

Journal of Future Foods
Due to the lack of effective assessment method, overheated milk commodities are often marketed as pasteurized milk on the market, which was sold in high price by fraud.
Yun Xie, Xuemei Nie, Chang Wang, Xiuli Xu, Feng Zhang   +4 more
doaj   +1 more source

Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System

Journal of Food Protection
The demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to ...
Isabella Maria Fernandes Botelho Moreira, Jaqueline Aparecida Honorato, Rafaela da Silva Rodrigues, Solimar Gonçalves Machado, Antonio Fernandes de Carvalho   +4 more
doaj   +1 more source

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Foods, 2019
The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in ...
Maria A. Karlsson, Åse Lundh, Fredrik Innings, Annika Höjer, Malin Wikström, Maud Langton   +5 more
doaj   +1 more source

ISOLASI BAKTERI COCCUS GRAM POSITIF DI DALAM SUSU ULTRA HIGH TEMPERATURE (UHT) 6 DAN 3 BULAN MENJELANG KEDALUWARSA (Isolation of Gram-Positive Cocci Bacteria in Ultra High Temperature (UHT) Processed Milk at 6 and 3 Months Prior to Expiration)

Jurnal Medika Veterinaria, 2016
This research was aimed to isolate the Gram-positive bacteria that contaminated milk processed with ultra high temperature (UHT) at 6 and 3 months before the date expires. A number of 3 different UHT milk products at 6 and 3 months before expire date were used as sample. Milk samples were taken from several supermarket in Banda Aceh. The identification
Dedy Sahputra, T. Reza Ferasyi, Ismail Ismail, Razali Razali, Sulasmi Sulasmi, Darmawi Darmawi   +5 more
openaire   +2 more sources

Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days.
H.S. Milaneze, L.S. Silva, L.B.M. Kottwitz, M.A. Zambom, L.M. Fonseca, A.T.B. Guimarães, M.S.S. Pozza   +6 more
doaj   +1 more source