Relevant bibliographies by topics / Milk pasteurization process

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Milk pasteurization process'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Milk pasteurization process"

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TAMPLIN, T. C. "Milk pasteurization." International Journal of Dairy Technology 43, no. 2 (1990): 31–33. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02418.x.

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RUAS-MADIEDO, PATRICIA, JUAN CARLOS BADA-GANCEDO, ESTRELLA FERNANDEZ-GARCIA, DOLORES GONZALEZ DE LLANO, and CLARA G. de los REYES-GAVILAN. "Preservation of the Microbiological and Biochemical Quality of Raw Milk by Carbon Dioxide Addition: A Pilot-Scale Study." Journal of Food Protection 59, no. 5 (1996): 502–8. http://dx.doi.org/10.4315/0362-028x-59.5.502.

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Carbon dioxide treatment of refrigerated raw milk was evaluated as a method for extending storage life by inhibiting growth of psychrotrophic bacteria and other bacterial groups in raw milk. The effect of CO2 acidification followed by degasification and pasteurization on biochemical and microbiological properties of cold stored milk was studied on a pilot scale, Two CO2 treatments (acidification to pH 6.2 and to pH 6.0) were compared with a control (untreated) milk during 4 days of storage at 4°C. Total bacterial counts in the categories of milk established in this study were mainly determined
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Weingart, Oliver G., Tanja Schreiber, Conny Mascher, et al. "The Case of Botulinum Toxin in Milk: Experimental Data." Applied and Environmental Microbiology 76, no. 10 (2010): 3293–300. http://dx.doi.org/10.1128/aem.02937-09.

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ABSTRACT Botulinum neurotoxin (BoNT) is the most toxic substance known to man and the causative agent of botulism. Due to its high toxicity and the availability of the producing organism Clostridium botulinum, BoNT is regarded as a potential biological warfare agent. Because of the mild pasteurization process, as well as rapid product distribution and consumption, the milk supply chain has long been considered a potential target of a bioterrorist attack. Since, to our knowledge, no empirical data on the inactivation of BoNT in milk during pasteurization are available at this time, we investiga
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Pitino, Michael A., Deborah L. O’Connor, Allison J. McGeer, and Sharon Unger. "The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: a rapid review." Applied Physiology, Nutrition, and Metabolism 46, no. 1 (2021): 10–26. http://dx.doi.org/10.1139/apnm-2020-0388.

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Holder pasteurization (62.5 °C, 30 min) of human milk is thought to reduce the risk of transmitting viruses to an infant. Some viruses may be secreted into milk – others may be contaminants. The effect of thermal pasteurization on viruses in human milk has yet to be rigorously reviewed. The objective of this study is to characterize the effect of common pasteurization techniques on viruses in human milk and non-human milk matrices. Databases (MEDLINE, Embase, Web of Science) were searched from inception to April 20th, 2020, for primary research articles assessing the impact of pasteurization o
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Setiawan, Budhy, Riska Nur Wakidah, and Yulianto Yulianto. "Reflective Array Solar Water Heater for Milk Pasteurization." Environmental Research, Engineering and Management 76, no. 4 (2020): 131–37. http://dx.doi.org/10.5755/j01.erem.76.4.24411.

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The solar water heater is a method of utilizing solar thermal energy by storing heat energy in water which can be used directly. Solar thermal energy has a high utility potential. It has a power of 1 kW/m2 on average on the surface of the earth with energy up to 7 kWh/m2/day on average per year. One of the uses of the solar water heater is that it can be implemented in the milk pasteurization system. The research equipment consists of an accumulator vessel with an area of 2x2 m2 and a water pipe collector. The water that had been heated in an accumulator (thermos) was used directly as the heat
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Niamsuwan, Sathit, Paisan Kittisupakorn, and Iqbal M. Mujtaba. "Control of milk pasteurization process using model predictive approach." Computers & Chemical Engineering 66 (July 2014): 2–11. http://dx.doi.org/10.1016/j.compchemeng.2014.01.018.

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Ribeiro, Leandro, Maurício Roberto Tosti Narciso, Tatiane Hoshida Felipe, et al. "Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters." Semina: Ciências Agrárias 37, no. 5Supl2 (2016): 3727. http://dx.doi.org/10.5433/1679-0359.2016v37n5supl2p3727.

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Parameters for milk pasteurization were established a long time ago, considering the thermal resistance of Mycobacterium bovis, and the systematic adoption of this process has drastically reduced the incidence of human tuberculosis caused by this pathogen. However, more recently, molecular methods have allowed the identification of genetic variations in this bacterium that may lead to greater thermal resistance. The aim of this study was to investigate whether genetic variation leads to variation in the death pattern of this bacterium during the milk pasteurization process. Samples of UHT (ult
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JOHNSON, ERIC A., JOHN H. NELSON, and MARK JOHNSON. "Microbiological Safety of Cheese Made from Heat-Treated Milk, Part III. Technology, Discussion, Recommendations, Bibliography." Journal of Food Protection 53, no. 7 (1990): 610–23. http://dx.doi.org/10.4315/0362-028x-53.7.610.

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Heat treatment or pasteurization does not adversely affect the cheesemaking process or the resulting physical properties of the cheese. Both types of heat-treatments can correct chemical changes that occur in cold stored raw milk. Thermization on the farm may help control psychrotrophic bacteria in cold stored milk. Some denaturation of whey protein does occur during pasteurization. Heat treatments slightly above current minimum pasteurization requirements can cause body/texture and moisture control problems in cheese. Loss of functionality can adversely affect the marketing of whey protein pr
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Hamilton Spence, Erin, Monica Huff, Karen Shattuck, Amy Vickers, Nadezda Yun, and Slobodan Paessler. "Ebola Virus and Marburg Virus in Human Milk Are Inactivated by Holder Pasteurization." Journal of Human Lactation 33, no. 2 (2017): 351–54. http://dx.doi.org/10.1177/0890334416685564.

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Background: Potential donors of human milk are screened for Ebola virus (EBOV) using standard questions, but testing for EBOV and Marburg virus (MARV) is not part of routine serological testing performed by milk banks. Research aim: This study tested the hypothesis that EBOV would be inactivated in donor human milk (DHM) by standard pasteurization techniques (Holder) used in all North American nonprofit milk banks. Methods: Milk samples were obtained from a nonprofit milk bank. They were inoculated with EBOV (Zaire strain) and MARV (Angola strain) and processed by standard Holder pasteurizatio
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Soares, C. F., L. M. Fonseca, M. O. Leite, and M. C. P. P. Oliveira. "Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 65, no. 4 (2013): 1223–30. http://dx.doi.org/10.1590/s0102-09352013000400039.

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Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affect final product safety. Scharer's enzymatic method is still traditionally used to verify pasteurization efficiency compliance, and it is based on screening for residual alkaline phosphatase in milk. Although several methods are used to quantify enzymatic activity to assess milk pasteurization efficiency, there is a small amount of published data regarding the use of these methods to quantify alkaline phosphatase in cheese. In this study, the Scharer's modified method was used to determine the l
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Dissertations / Theses on the topic "Milk pasteurization process"

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Niamsuwan, S., P. Kittisupakorn, and Iqbal M. Mujtaba. "Control of milk pasteurization process using model predictive approach." 2014. http://hdl.handle.net/10454/7985.

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Yes<br>A milk pasteurization process, a nonlinear process and multivariable interacting system, is difficult to control by the conventional on-off controllers since the on-off controller can handled the temperature profiles for milk and water oscillating over the plant requirements. The multi-variable control approach with model predictive control (MPC) is proposed in this study. The proposed algorithm was tested for control of a milk pasteurization process in three cases of simulation such as set point tracking, model mismatch, difference control and prediction horizons, and time sample. The
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Niamsuwan, S., P. Kittisupakorn, and Iqbal M. Mujtaba. "Predictive Control Strategy for Temperature Control for Milk Pasteurization Process." Thesis, 2013. http://hdl.handle.net/10454/9697.

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no<br>A milk pasteurization process is a nonlinear process and multivariable interacting system. This makes it difficultly to control by the conventional on-off controllers. Even if the on-off controller can managed the milk temperatures in the holding tube and the cooling stage of the plate pasteurizer according to the plant's requirements, the dynamic profiles of the milk temperature are oscillating around a desired value. Consequently, this work is aimed at improving the control performance by a multi-variables control approach with model predictive control (MPC). The proposed algorithm was
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Book chapters on the topic "Milk pasteurization process"

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Matera, A., G. Altieri, F. Genovese, and G. C. Di Renzo. "Optimization of Donkey Milk Pasteurization Process." In Lecture Notes in Civil Engineering. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39299-4_79.

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Niamsuwan, Sathit, Paisan Kittisupakorn, and Iqbal M. Mujtaba. "Predictive Control Strategy for Temperature Control for Milk Pasteurization Process." In Computer Aided Chemical Engineering. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-444-63234-0.50019-1.

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Abdullah, Suhail, Kok Yeow You, Cheong Yew Chong, and Mohamed Sultan Mohamed Ali. "Milk Pasteurization and Characterization Using Mono-Mode Microwave Reactor and Slotted Coaxial Antenna." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-5225-9420-8.ch005.

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Mono-mode microwave reactors are usually used to heat substances, especially food. This is because heating using a microwave reactor can sustain the flavor, color, and nutrition of the food. Furthermore, this heating technique is cost-effective and time-saving compared to a conventional heating method. The mono-mode reactor is able to determine the absorption of microwave power accurately on the heated substance versus a multimode reactor. In this chapter, a simple and precise mono-mode microwave reactor is designed and developed especially for research laboratories. The advantage of this reactor is to provide a more accurate calibration process, in order to improve the optimum energy use in the heating process, as well as the temperature of the specimen. The reactor can generate output power from 30 watts to 1500 watts, operating at 2.45±0.03 GHz and capable of accommodating a specimen volume of 780 cm3. Pure water is used as a heated specimen to demonstrate the performance and efficiency of this reactor.
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Conference papers on the topic "Milk pasteurization process"

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Miranda, Fhebry, Mirko Klusmann, Leonardo Vinces, Junior Flores, and Christian del Carpio. "A Machine for the Pasteurization Process of Tarwi Milk." In 2019 Congreso Internacional de Innovación y Tendencias en Ingenieria (CONIITI ). IEEE, 2019. http://dx.doi.org/10.1109/coniiti48476.2019.8960858.

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Kayalvizhi, M., D. Manamalli, and K. Bhuvanithaa. "Cascade control of HTST milk pasteurization process with and without pre-cooling stage." In 2017 International Conference on Energy, Communication, Data Analytics and Soft Computing (ICECDS). IEEE, 2017. http://dx.doi.org/10.1109/icecds.2017.8389760.

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