Results 71 to 80 of about 1,337 (151)

Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature

Journal of Dairy Science
: Heat treatment of milk is an indispensable process for ensuring microbiological safety and extending the shelf life of milk. Ultra-high temperature–processed milk results in undesirable cooked flavors. An increasing trend exists toward approaches using
Mitsuharu Matsumoto, Taito Yamada, Yusuke Takemori   +2 more
doaj   +1 more source

Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]

Shipin Kexue
The enhancing effects of different pre-treatment techniques (addition of emulsifying salts, electrodialysis, and resin adsorption) on the stability of ultra-high temperature (UHT)-sterilized yak milk with standardized protein content was investigated by ...
CAO Hongyu, ZHAO Xiaoxuan, WANG Yunna, XIE Ning, LI Xu, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, LI Hongjuan, ZHANG Shuwen
doaj   +1 more source

Survey of Tetracyclines, Sulfonamides, Sulfamethazine, and Quinolones in UHT Milk in China Market

Journal of Integrative Agriculture, 2013
This study surveyed 180 samples of ultra high temperature (UHT) milk of four top Chinese dairy brands collected in the 25 cities in China in June 2011, and assessed their contamination with antibiotics, using the ELISA method.
Rong-wei HAN, Nan ZHENG, Jia-qi WANG, Yun-peng ZHEN, Song-li LI, Qun-li YU   +5 more
doaj   +1 more source

In vitro digestion of heat-treated milk using the dynamic human stomach-intestine Ⅳ+

Zhongguo shipin weisheng zazhi
ObjectiveTo study the effects of different heat treatments on milk digestion in vitro.MethodsThe dynamic human stomach-intestine Ⅳ+ was used to analyze the pH change， protein digestibility， gastric emptying and peptide distribution of four different heat-
YUE Shuqin, HUANG Jian, LIU Wenying, WANG Lijuan, HE Li, TANG Yanbin   +5 more
doaj   +1 more source

Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro

Scientia Agricola, 2007
Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate refrigeration and aseptical packing in hermetic packages. This research had the purpose to verify the incidence
Cristiana de Paula Pacheco-Sanchez, Pilar Rodriguez de Massaguer   +1 more
openaire   +1 more source

Melatonin concentration in cow’s milk and sources of its variation

Journal of Applied Animal Research, 2019
The effects of weather/season (winter and summer), milk production (high and low), and milking time (night and day) on melatonin levels were evaluated. The melatonin in the milk from 30 individual cows, the bulk tank milk (BTM) from 16 farms, and ultra ...
Edilson Bruno Romanini, Amanda Marchi Volpato, Joice Sifuentes dos Santos, Elsa Helena Walter de Santana, Cínthia Hoch Batista de Souza, Agostinho Ludovico   +5 more
doaj   +1 more source

Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

Lipids in Health and Disease, 2018
Background Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging.
Muhammad Ajmal, Muhammad Nadeem, Muhammad Imran, Muhammad Junaid   +3 more
doaj   +1 more source

Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk

Nippon Shokuhin Kagaku Kogaku Kaishi, 2020
Kazuko Takagi, Kazuyuki Yamazaki, Yuzo Mizukami, Fumiyo Hayakawa, Fang He, Masaru Hiramatsu   +5 more
openaire   +2 more sources

ASCIA‐P17: Food Challenge Outcomes for Ultra‐High Temperature (UHT) Milk in Children with Cow's Milk Allergy [PDF]

Internal Medicine Journal, 2016
Alberto Pinzon‐Charry, Jane Peake
openaire   +1 more source

Evaluation of losses in an Ultra-High-Temperature (UHT) milk processing plant

, 2022
openaire   +2 more sources