Results 61 to 70 of about 7,625 (218)

Efek Perlindungan Susu Kedelai (Glycine max) Ultra High Temperature (UHT) Terhadap Lambung Mencit [PDF]

, 2012
Background: White Soybean (Glycine max) Milk Ultra High Temperature (UHT) is potential to protect gaster because it contains flavonoid. This study aimed to investigate the protective effect of white soybean milk UHT on mice’s gaster due to aspirin ...
Listyaningsih, Endang, Subandono, Jarot, Wijnaputri, Ginong Pratidina   +2 more
core  

Pengukuran Beban Kerja Pada Managerial Level Dan Supervisory Level Dengan Menggunakan Metode Defence Research Agency Workload Scale (DRAWS) (Studi Kasus Di Departemen UHT PT. Ultrajaya Milk Industry & Trading Co, TBk ) [PDF]

, 2016
Measurement of workload is a technique to get information about the efficiency and effectiveness of an organizational unit, or office holders through a process of research and assessment.
Primanintyo, B. (Burhan), Syaefuddin, S. (Syaefuddin), Syafei, M. Y. (M)   +2 more
core   +3 more sources

Life Cycle Assessment of Closed‐Loop Opaque Recycled Polyethylene Terephthalate (rPET) Bottles for UHT Milk

Packaging Technology and Science, EarlyView.
The study quantifies environmental impacts of 1 L of ultra‐high‐temperature milk bottles, comparing a 50% recycled opaque PET (rPET) bottle with 100% virgin PET bottles under closed‐loop and non‐closed‐loop recycling scenarios. Results show that 50% opaque rPET bottles outperform 100% virgin PET bottles across all impact categories, enabled by an ...
Alessandra Garzoni, Roberta Stefanini, Giuseppe Vignali   +2 more
wiley   +1 more source

Analisis Perilaku Konsumen Susu Uht (Ultra High Temperature) di Pasar Swalayan Kota Surakarta [PDF]

, 2016
This study aims to, knowing the difference between brand (differences Among brand) UHT milk by consumers in Surakarta, knowing the involvement of consumers (consumer involvement) in the process of making purchasing decisions UHT milk in Surakarta and ...
Sundari, R. W. (RatnaMentari)
core  

Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The heat‐stable metalloprotease AprX, secreted by psychrotrophic Pseudomonas spp., is a major cause of quality deterioration in dairy products, particularly ultrahigh temperature (UHT) milk. This review synthesizes the evolution and current state of detection and quantification techniques for AprX in bovine milk, covering traditional ...
Aritra Sinha, Alan L. Kelly
wiley   +1 more source

Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

Advanced Biomedical Research, 2017
Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists.
Sahar Torki Baghbadorani, Mohammad Reza Ehsani, Maryam Mirlohi, Hamid Ezzatpanah, Leila Azadbakht, Mina Babashahi   +5 more
doaj   +1 more source

Detection of Bacillus cereus in formula milk and ultra high temperature (UHT) treated milk products [PDF]

, 2017
Ultra high temperature (UHT) treated milk products and formula milk are known to be frequently contaminated with Bacillus cereus. Presence of B. cereus in these milk products is of particular concern considering the majority of consumers are infants and ...
Apun, Kasing, Bilung, Lesley Maurice, Radu, Son, S. R., Ernie   +3 more
core  

Consumer Perception of Cows' Milk and Plant‐Based Milk Alternatives: Comparing Aotearoa–New Zealand and Singapore Consumers

Journal of Sensory Studies, Volume 41, Issue 1, February 2026.
ABSTRACT As food provisioning becomes more globalized, a shift to understanding cross‐country insights is occurring. This study investigated whether the consumer experience of cows' milk and plant‐based milk alternatives (PBMAs) differed between Aotearoa New Zealand (A‐NZ) and Singaporean (SG) consumers.
Maheeka Isurinie Weerawarna Nilaweera Ran Patabandige, A. Jonathan R. Godfrey, Amanda Jia Ying Lim, Jia Wen Xanthe Lin, Janani R, Meika Foster, Joanne Hort   +6 more
wiley   +1 more source

Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1220-1228, 30 January 2026.
Abstract BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performance of whey protein isolate (WPI). WPI was subjected to CP treatment under varying frequencies (50, 500 and
Gabriel Oliveira Horta, Paula Zambe Azevedo, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Daiana Wischral, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo   +8 more
wiley   +1 more source

Pengaruh penambahan kacang hijau (Vigna radiata (l.) R. Wilczek) pada fermentasi susu oleh lactococcus lactis nbrc 12007 [PDF]

, 2022
The high content of α-galactooligosaccharide in mung beans has the potential for supporting the growth of Lactic Acid Bacteria (LAB), therefore it can be developed as fermented plant-based milk that substituted Ultra High Temperature (UHT) milk.
Retnaningrum, Endah, Widawati, Raras Ahlul   +1 more
core   +2 more sources