Results 81 to 90 of about 18,828,150 (182)
Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods [PDF]
Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk.
He, Juan
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Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing
Arquivo Brasileiro de Medicina Veterinária e ZootecniaThe 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 +6 more
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, 2008 In this work, lipolysis, proteolysis and viscosity of ultra-high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage.
LIMA, Cesar G. +9 more
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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 +2 more
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Lipids in Health and Disease, 2019 Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary.
Muhammad Ajmal +7 more
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Sensory stability of ultra‐high temperature milk in polyethylene bottle
, 2020 The objective of this study was to evaluate the sensory stability of ultra‐high temperature (UHT) milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bottles (HDPE) pigmented with titanium dioxide.
Walter, E. H. M. +3 more
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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 +5 more
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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 +1 more
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In vitro digestion of heat-treated milk using the dynamic human stomach-intestine Ⅳ+
Zhongguo shipin weisheng zazhiObjectiveTo 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 +5 more
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Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]
Shipin KexueThe 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
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