Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.018
Abstract: To investigate the effects of seasonal variations and processing on cow milk fat, raw milk collected in six individual months and corresponding ultra high temperature (UHT) milk were analyzed. Similar seasonal variations in lipid classes… read more here.
Keywords: milk; high temperature; ultra high; processing lipid ... See more keywords
Aflatoxin M1 in pasteurized, ESL and UHT milk products from central China during summer and winter seasons: Prevalence and risk assessment of exposure in different age groups
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.107908
Abstract: Abstract This study aimed to investigate aflatoxin M1 (AFM1) contamination in pasteurized, extended shelf life (ESL) and ultra-high temperature (UHT) milk in central China in winter and summer, and to assess the risk of exposure… read more here.
Keywords: milk; summer; milk samples; uht milk ... See more keywords
Quantification of lactose and lactulose in hydrolysed-lactose UHT milk using capillary zone electrophoresis
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104710
Abstract: Abstract A new method for quantification of lactose and lactulose in hydrolysed-lactose UHT milk, using capillary zone electrophoresis with indirect detection in the ultraviolet region (CZE-UV), is proposed. A 33 Box–Behnken design for instrumental electrophoretic… read more here.
Keywords: hydrolysed lactose; lactose lactulose; uht milk; quantification lactose ... See more keywords
Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization
Sign Up to like & getrecommendations! Published in 2017 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2017.01.001
Abstract: Abstract In the past decade, there has been an increasing interest in the incorporation of conjugated linoleic acid (CLA) into foodstuffs. Physicochemical and sensory characteristics of a UHT milk-based product enriched with CLA (0.6% v/v… read more here.
Keywords: milk; milk based; sensory characteristics; based product ... See more keywords
The effects of packaging type and storage temperature on some of UHT milk quality indexes
Sign Up to like & getrecommendations! Published in 2022 at "Food Science and Technology International"
DOI: 10.1177/10820132221092378
Abstract: The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5… read more here.
Keywords: tetra brik; temperature; uht milk; milk ... See more keywords
Stability of fat globules in UHT milk during proteolysis by the AprX protease from Pseudomonas fluorescens and by plasmin.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2019-17150
Abstract: Fat separation is a limiting factor for the shelf life of UHT milk. It may be promoted by the proteolysis of fat surface-adsorbed proteins (FSAP) by proteases that remain active after UHT treatment. The aim… read more here.
Keywords: milk; proteolysis; protease; uht milk ... See more keywords
Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21592
Abstract: Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT milk inoculated with S.… read more here.
Keywords: ultra high; uht milk; milk; high temperature ... See more keywords
Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11101525
Abstract: Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been investigated… read more here.
Keywords: reaction; maillard reaction; dehydroalanine; sedimentation ... See more keywords
Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152371
Abstract: This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure… read more here.
Keywords: dissolved oxygen; uht milk; milk; quality uht ... See more keywords