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Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine MilkEffects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk
Effects of Pasteurization Ultra-High Temperature
2016/6/2
The aim of this work was to evaluate the effects of pasteurization and ultra-high temperature processes on proximate and physicochemical composition, microbiological parameters and fatty acid profile ...
Effect of high temperature and pressure on quantification of MON 810 maize
DNA degradation PCR highly processed foods
2014/2/24
Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperat...
The Effects of Mass Flow Rate in an Indirect Ultra-High Temperature Processing System
Mass flow rate UHT process system
2008/11/10
The effect of mass flow rate on product temperature and residence time were studied in a helically coiled, indirectly steam-heated, vertical flow, laboratory Ultra High Temperature (UHT) system equipp...
Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates
milk ultra-high temperature rennet coagulation
2008/3/26
Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following ster...
Browning of Mozzarella Cheese During High Temperature Pizza Baking
Mozzarella cheese pizza browning
2008/3/22
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...
Isolation of Lipase-Active Fractions from Ultra-High Temperature-Processed Milk and Their Patterns of Releasing Fatty Acids from Milk Fat Emulsion
lipase ultra-high temperature releasing patterns fatty acids
2008/3/22
To examine residual lipase activities in UHT-processed milk samples, two protein isolates were prepared, one from aqueous supernatant and the other from milk fat globule membrane. Results of DEAE-cell...
Effect of Polyphosphate and Sodium Chloride on the Growth of Listeria monocytogenes and Staphylococcus aureus in Ultra-High Temperature Milk
sodium hexametaphosphate ultra-high temperature milk Listeria monocytogenes Staphylococcus aureus
2008/3/22
With UHT-sterilized milk as a model system, combinations of polyphosphate (.5 and 1.0%) and NaCl (.5 and 4.5%) were studied to determine their effects on the growth kinetics of Listeria monocytogenes ...
Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk
age gelation ultra-high temperature lactose native milk proteinase
2008/3/18
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing <.05% lactose, 3 and 6% lactose, and 3 and 6% sucr...