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Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing [PDF]

, 2017
The composition and properties of raw milk are of great importance for the quality and shelf life of the final dairy product, especially in products with a long shelf life [e.g., ultra-high-temperature (UHT)-treated milk]. The objective of this study was
Wikström, Malin, Lundh, Åse, Maria A. Karlsson, Åse Sternesjö Lundh, Karlsson, Maria, Fredrik Innings, Langton, Maud, Maud Langton, Malin Wikström, Innings, Fredrik, Innings, Fredrik,, Wikström, Malin,, Karlsson, Maria,, Sveriges lantbruksuniversitet., Swedish University of Agricultural Sciences., Langton, Maud,, Lundh, Åse,   +16 more
core   +1 more source

Occurrence and Health Risk Assessment of Aflatoxin B1 and Total Aflatoxins in Maize Flour From Jiroft City, Iran

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Aflatoxin B1 and total aflatoxins were assessed in 40 commercial maize flour samples collected from Jiroft City, Iran. AFB1 and total aflatoxins were detected in 67.5% and 70% of samples, respectively. A total of 35% of samples exceeded the EU limit for AFB1, while 20% exceeded the EU limit for total aflatoxins.
Zohreh Mashak, Ali Heshmati, Amir Sasan Mozaffari Nejad, Ali Asghar Kheirkhah Vakilabad, Saeme Asgari, Mohammad Mahdi Soori, Ali Habibi, Kasim Sakran Abass   +7 more
wiley   +1 more source

Alginate‐Based Encapsulation of Pistacia lentiscus (Mastic Gum) Extract and Its Application in Functional Kefir: Physicochemical, Antioxidant, and Textural Properties

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Pistacia lentiscus (mastic gum) extract was obtained and encapsulated using sodium alginate by ionic gelation. The encapsulated extract was incorporated into kefir at different concentrations and compared with free extract and control kefir during refrigerated storage at 4°C for 14 days.
Özge Duygu Okur
wiley   +1 more source

Changes in the quality of recombined UHT milk processed by direct and indirect heating system during storage

, 1995
College of Agriculture, Food Science Department, King Saud University, Riyadh, Saudi ArabiaThe changes in quality of recombined ultra high temperature (RUHT) milk processed by indirect (R[UHT and R2UHT) and direct (R3UHT) systems were investigated during
AlKanhal, Hamad A., Abu-Lehia, Ibrahim H., Al-Saleh, Abdulrahman A.   +2 more
core  

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

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +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

Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds—A Review of Current Approaches

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Fruit juices contain a variety of bioactive compounds (mainly polyphenols, anthocyanins, carotenoids, and vitamin C) with antioxidant properties. Traditional thermal processing methods may negatively affect the stability of these compounds, leading to reductions in polyphenol and anthocyanin content, decreased vitamin C levels, and antioxidant activity.
Julia Soja, Dariusz Nowak
wiley   +1 more source

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

, 2019
During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra-high temperature ...
Langton, Maud,, Jing Lu, Sveriges lantbruksuniversitet., Sabine Sampels, Sampels, Sabine,, Jana Pickova, Lu, Jing,, Pickova, Jana,, Maud Langton, Swedish University of Agricultural Sciences.   +9 more
core   +1 more source

Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics

Food Chemistry: X
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and
Jinyu Xu, Xiaodan Wang, Xiaoxuan Zhao, Hongyu Cao, Yunna Wang, Ning Xie, Xu Li, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang   +9 more
doaj   +1 more source