Results 71 to 80 of about 5,917 (198)

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

From Fermentation to Functionality: Lipidomic Characterization and Index‐Based Evaluation of Plant‐Based Kefir

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Lipidomic characterization and index‐based evaluation of plant‐based kefir. ABSTRACT This study aimed to characterize the fatty acid composition and to evaluate lipid quality indices of kefir produced with varying ratios of chestnut milk and reconstituted skim milk, using both traditional and commercial starter cultures.
Buse Usta‐Gorgun, Lutfiye Yilmaz‐Ersan   +1 more
wiley   +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

Effect of milk type and processing on iodine concentration of organic and conventional winter milk at retail: implications for nutrition [PDF]

, 2015
Milk is the largest source of iodine in UK diets and an earlier study showed that organic summer milk had significantly lower iodine concentration than conventional milk. There are no comparable studies with winter milk or the effect of milk fat class or
Drake, Chris, Givens, D. Ian, Juniper, Darren T., Payling, Laura M., Rymer, Caroline   +4 more
core   +1 more source

Recent Developments and Applications of Capillary and Microchip Electrophoresis in Proteomics and Peptidomics (2023–2025)

Journal of Separation Science, Volume 49, Issue 3, March 2026.
ABSTRACT This review article presents a broad overview of developments and applications of capillary electrophoresis (CE) and microchip electrophoresis (MCE) in peptidomics and proteomics in the period 2023–2025. It deals with various methodological aspects, such as sample preparation including preseparation and preconcentration, multidimensional ...
Sille Štěpánová, Václav Kašička
wiley   +1 more source

Dairy Science & Technology / Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany [PDF]

, 2016
in deutscher Sprache nicht verf\ufcgbarTime temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products.
Boitz, Lisa I., Mayer, Helmut K.
core   +4 more sources

Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study [PDF]

, 2020
Background Modifying dairy fat composition by increasing the MUFA content is a potential strategy to reduce dietary SFA intake for cardiovascular disease (CVD) prevention in the population.
Fagan, Colette C., Givens, David I., Grandison, Alistair S., Humphries, David J., Jackson, Kim G., Kliem, Kirsty E., Lovegrove, Julie A., Markey, Oonagh, Todd, Sue, Vasilopoulou, Dafni   +9 more
core   +2 more sources

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

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, Chandrapala, Jayani, Donkor, Osaana, Grewal, Manpreet Kaur, Stojanovska, Lily, Vasiljevic, Todor   +5 more
core   +1 more source

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