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Dissertations / Theses on the topic 'Milk – Pasteurization'

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Published: 4 June 2021

Last updated: 30 January 2023

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1

Scott, Michael Chase. "Viability of waste milk pasteurization systems for calf feeding systems." Thesis, Virginia Tech, 2006. http://hdl.handle.net/10919/42348.

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The objective of this study was to determine amount and composition of waste milk (WM) generated by 13 dairy farms and to measure effectiveness of on-farm pasteurizers. Waste milk was sampled bi-weekly from three farms located in North Carolina (NC) for 28 weeks and twice from ten farms in California (CA) in June 2005 and Jan. 2006. Amount of waste milk generated ranged from 2.48 â 9.84 L/calf/d. Standard plate count (SPC) of waste milk before pasteurization averaged 17 million cfu/ml on NC farms and 1.6 million cfu/ml on CA farms. Pasteurizers failed to deactivate alkaline phosphat

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2

Smith, Keith H. "Pasteurization of raw skim milk by pulsed electric fields and antimicrobials." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ61948.pdf.

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3

Gonçalves, Mafalda Sofia Mendes. "Effect of pasteurization and high pressure in donkey milk and colostrum." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/12599.

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Mestrado em Biotecnologia - Biotecnologia Industrial e Ambiental<br>When breast-feeding is not possible or after weaning, finding an adequate alternative nourishment becomes mandatory. Commercial infant formulas have been developed as nutritional substitutes for breast milk. Actually, clinical studies have demonstrated that donkey milk could substitute breast feeding in infants affected by severe IgEmediated cow milk allergies, whose composition is very similar to breast milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with similar characteristics

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4

Karakas, Ceren. "The Development Of Alkaline Phosphatase Based Paper Bioreporter For Evaluation Of Milk Pasteurization." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/3/12610674/index.pdf.

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Alkaline phosphatase (ALP) is a natural milk enzyme. It has been used as reporter for process controls in food industry. Since ALP denatures at pasteurization temperature (at 63&deg<br>C or 72&deg<br>) its detection in milk confirms the unproper pasteurization. There are different detection procedures such as colorimetric, fluorometric methods and immunoassays for ALP in milk. However, they are time consuming processes and require specific instruments and qualified staff. In this study, new, semiquantitative, disposable, cheap and practical paper bioreporter have been developed for ALP detecti

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Suozzo, Andrea M. "Pasteurization and its discontents: Raw milk, risk, and the reshaping of the dairy industry." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/320.

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Milk is something many Americans consume every day, whether over cereal, in coffee or in a cup; as yogurt, cream, cheese or butter. The vast majority of that milk is pasteurized, or heated to the point where much of the bacteria in the milk dies. Pasteurization both slows spoilage of the milk and eliminates potentially harmful bacteria. The fact that we call heat-treated dairy simply "milk" is a testament to pasteurization's widespread proliferation over the past century. Prior to the 1900s, "milk" was raw and unheated, and pasteurized milk was a radically new technology. My research delved in

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6

Lin, Man Guang 1966. "Continuous flow microwave heating : evaluation of system efficiency and enzyme inactivation kinetics." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82281.

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A continuous flow microwave heating system was set up by using one domestic microwave oven (1000W nominal output at 2450MHz). Water was run through the coil centrally located inside the oven cavity for microwave heating. Microwave absorption efficiency was evaluated by measuring inlet and outlet temperatures of coil as a function of system variables. In order to optimize the coil configuration, the influence of tube diameter (6.4, 7.9 and 9.7mm); initial temperature (10, 20 and 30 ºC); number of turns (3.5, 4.5 and 5.5); coil diameter (61.5, 88, 102, 121 and 153 mm) and pitch (16, 18, 2

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7

Powell, Jodi. "The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/35114.

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Sweet cream liquid buttermilk and skimmed milk ingredients were heat processed and/or exposed to fluorescent light to determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile compounds (2-butanone, 2-pentanone, acetaldehyde, diacetyl, hexanal, methyl sulfide) found in the two components. Pasteurized unoxidized skimmed milk had measurable levels of 2-butanone, acetaldehyde, and diacetyl. Pasteurization of skimmed milk increased concentration of 2-pentanone and methyl sulf

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8

Dumalisile, Pholisa. "Impact of processing temperatures on survival of microbial contaminants from pasteurised milk." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16316.

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Thesis (MScVoedselwet)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: Milk has been identified as having the potential of being a carrier of human pathogens, and it is thus essential to eliminate or reduce the likelihood of milk borne contamination. This problem of milk contamination is generally solved by the process of pasteurisation which is achieved by heating the "raw" material for a sufficient period of time to destroy any pathogenic and spoilage bacteria which may be present at a temperature of below 100°C. Presently, there are two basic methods of pasteurisation in use i

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Sartori, Luciana Carla Agostinho [UNESP]. "Isolamento de Candida spp em leite proveniente de bovinos com mastite em 4 estados brasileiros." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/94880.

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Made available in DSpace on 2014-06-11T19:27:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-03-02Bitstream added on 2014-06-13T18:56:01Z : No. of bitstreams: 1 sartori_lca_me_jabo.pdf: 309501 bytes, checksum: f65ecbb362c11cf287ceffd861806be4 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>A mastite representa um dos mais sérios problemas existentes nas fazendas de leite. Os objetivos deste estudo foram identificar leveduras envolvidas nos casos de mastite bovina; avaliar a sensibilidade in vitro de cepas de Candida spp. frente a quatro desinfetantes

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Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

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The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked mi

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Sartori, Luciana Carla Agostinho. "Isolamento de Candida spp em leite proveniente de bovinos com mastite em 4 estados brasileiros /." Jaboticabal : [s.n.], 2012. http://hdl.handle.net/11449/94880.

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Orientador: José Moacir Marin<br>Banca: Everlon Cid Rigobelo<br>Banca: Simone Barone Salgado Marques<br>Resumo: A mastite representa um dos mais sérios problemas existentes nas fazendas de leite. Os objetivos deste estudo foram identificar leveduras envolvidas nos casos de mastite bovina; avaliar a sensibilidade in vitro de cepas de Candida spp. frente a quatro desinfetantes utilizados no pré e pós-dipping e avaliar a resistência destas leveduras frente à pasteurização e fervura. Cinquenta e cinco amostras (12,8%) foram positivas para o gênero Candida. As espécies mais isoladas foram C. krusei

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Ruz-Peres, Monica. "Avaliação da presença de fungos em amostras de leite cru e estudo da susceptibilidade destes microrganismos às relações temperatura/tempo empregadas nos processos de pasteurização e fervura." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-18062008-140110/.

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O presente trabalho foi delineado considerando-se a importância de fungos filamentosos e leveduras, os quais estão associados a diversas patologias no homem e animais. Deve-se considerar ainda que o leite e seus derivados lácteos contaminados com estes microrganismos podem constituir potenciais vias de transmissão de zoonoses a eles relacionados. Foram analisadas amostras de leite cru dos tipos A, B e C colhidas nas próprias propriedades leiteiras, bem como amostras de leite comercializado diretamente ao consumidor, visando-se a comparação da qualidade destes produtos quanto à presença e quant

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Hashimoto, Jorge Minoru. "Utilização da tecnologia dos metodos combinados na conservação do leite de coco." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322521.

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Orientador: Fumio Yokoya<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T11:21:31Z (GMT). No. of bitstreams: 1 Hashimoto_JorgeMinoru_D.PDF: 18659887 bytes, checksum: 0c5564f92906c495fdff457951a7dd3f (MD5) Previous issue date: 2005<br>Doutorado<br>Doutor em Ciência de Alimentos

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Nishimoto, Érica Junko. "Efeito da gordura do leite de vaca sobre o valor D65ºC do Mycobacterium fortuitum (NCTN 8573)." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-05032007-125008/.

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O presente trabalho objetivou avaliar o efeito da gordura do leite bovino na resistência térmica do Mycobacterium fortuitum. Amostras de leite bovino integral e desnatado foram contaminadas com inóculo padronizado de M. fortuitum, atingindo a concentração de aproximadamente 107 UFC/mL de leite, e submetidas à pasteurização lenta (65ºC/30mim.). Foi realizada a contagem do agente nos tempos 0, 5, 10, 15, 20, 25 e 30 minutos de pasteurização (em meio Lowenstein-Jensen, incubação a 37ºC/5 dias), e os resultados, em logarítmo, foram plotados em diagrama de dispersão com posterior regressão linear p

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Starikoff, Karina Ramirez. "Efeito da gordura do leite de cabra sobre o valor D65oC do Mycobacterium fortuitum (NCTN 8573)." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-25052007-145528/.

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O presente trabalho objetivou avaliar o efeito da gordura do leite caprino na resistência térmica do Mycobacterium fortuitum. A realização desta pesquisa é motivada pelos seguintes fatos: 1. a pasteurização lenta é amplamente utilizada para o beneficiamento do leite caprino destinado ao consumo e industrialização; 2. o binômio tempo x temperatura foi estabelecido com base na resistência térmica do Mycobacterium ssp; 3. o valor D expressa o tempo que se leva, a uma dada temperatura, para se reduzir um ciclo logarítmico de um microrganismo; 4. a gordura exerce efeito protetor sobre os microrgani

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Ribeiro, Leandro. "Inativação térmica (75ºC) de Mycobacterium bovis (isolados de origem bovina) em leite integral experimentalmente inoculado." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-19022010-094913/.

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A pasteurização do leite destinado ao consumo é obrigatória no Brasil e o sistema rápido (75ºC/15 a 20 segundos) é o mais empregado no país. O processo visa eliminar. Os parâmetros de tempo e temperatura empregados no mundo foram definidos após estudos sobre a resistência térmica do Mycobacterium tuberculosis e da Coxiella burnetti, reconhecidos como os microrganismos patogênicos, não formadores de esporos e que eventualmente podem estar presentes no leite cru, que apresentam a maior resistência térmica. Entretanto, não há estudos sobre a resistência térmica do M. bovis que circula nos bovino

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De, oliveira Samira Cássia. "Impact de la pasteurisation et de l’homogénéisation sur la digestion du lait maternel chez le nouveau-né : Etudes in vitro et in vivo." Thesis, Rennes, Agrocampus Ouest, 2016. http://www.theses.fr/2016NSARB284/document.

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Lorsque l'allaitement est impossible, du lait maternel pasteurisé (LMP) est préférentiellement administré, en particulier aux nouveau-nés hospitalisés. La pasteurisation de Holder (62,5°, 30 min) est appliquée pour des raisons sanitaires mais pourrait réduire l'absorption des lipides via l'inactivation des lipases endogènes du lait. L’homogénéisation du LMP pourrait contrer cet effet négatif en augmentant la surface disponible pour l’adsorption des enzymes. L’objectif de cette thèse était d’étudier l’impact de la pasteurisation de Holder et de l’homogénéisation par ultrasons sur la digestion d

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Centenaro, Andressa Inez. "Efeito do tratamento térmico e da digestibilidade sobre a interação entre aflatoxina B1 e M1 com a fração proteica do leite." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/2178.

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CNPQ<br>O leite é uma das principais fontes de nutrientes da dieta humana e é um alimento que acompanha o ser humano durante toda a vida, tanto como leite de consumo como através de seus derivados. O leite pode apresentar contaminação oriunda de diversas fontes, relacionados desde a ordenha até o processo de beneficiamento do mesmo. Dentre esses contaminantes, destacam-se as micotoxinas, que são metabólitos tóxicos produzidos por fungos em condições de estresse. Estudos correlacionam a ocorrência de micotoxinas em leite e derivados lácteos, com ênfase na aflatoxina M1 (AFM1) que é regulament

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Agenbag, Michael Hermanus Albertus. "The management and control of milk hygiene in the informal sector by environmental health services in South Africa." Thesis, Bloemfontein : Central University of Technology, Free State, 2008. http://hdl.handle.net/11462/109.

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Thesis (M. Tech.) -- Central University of Technology, Free State, 2008<br>Local government (LG) is under increasing pressure from the milk industry and consumers regarding their ability and willingness to carry out their mandate with regard to the quality control of milk, especially in the informal sector. The government and the milk industry currently have programmes underway to stimulate economic activities in the informal sector, targeting emerging cattle farmers for the production of milk as part of government’s Accelerated Shared Growth Initiative of South Africa (ASGISA). These initiati

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Souza, Poliana Mendes de. "Estudo comparativo da pasteurização de leite pelo metodo convencional e por microondas." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255355.

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Orientadores: Antonio Marsaioli Junior, Mirna Lucia Gigante<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T23:21:42Z (GMT). No. of bitstreams: 1 Souza_PolianaMendesde_M.pdf: 840297 bytes, checksum: 126db6034bb7ca2da7822e822b9045d0 (MD5) Previous issue date: 2007<br>Resumo: O leite é um dos alimentos mais completos da natureza devido ao seu elevado valor nutritivo, como riqueza de proteínas, gordura e vitaminas; por esta mesma razão o leite é um excelente substrato para uma grande gama de microorgan

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Felipe, Tatiane Hoshida. "Resistência térmica de diferentes espoligotipos de Mycobacterium bovis à pasteurização lenta (65ºC) em leite experimentalmente inoculado." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-19022010-154237/.

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A pasteurização do leite é obrigatória no Brasil e o sistema lento (65ºC/30 minutos) é o mais empregado na fabricação de queijos. Os parâmetros de tempo e temperatura empregados no mundo foram definidos após estudos sobre a resistência térmica do Mycobacterium tuberculosis e da Coxiella burnetti, reconhecidos como os microrganismos patogênicos, não formadores de esporos e que eventualmente podem estar presentes no leite cru, que apresentam a maior resistência térmica. Entretanto, não há estudos sobre a resistência térmica do M. bovis que circula nos bovinos no Brasil. Este estudo propôs-se a a

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Van, Wyk Elisna. "The effect of pasteurisation on the composition of expressed human milk from HIV positive mothers, and its adequacy in relation to the growth of their very low birth weight premature infants." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1507.

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Cano, Igor Auad. "Modelagem e simulação dinâmica da pasteurização contínua de leite sujeito à incrustação." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-12122016-114858/.

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A fim de garantir a inocuidade, alguns alimentos industrializados são termicamente tratados por um processo contínuo denominado pasteurização, o qual visa inativar os micro-organismos patogênicos, mantendo, ao mesmo tempo, a sua qualidade sensorial e nutricional. Essa operação é aplicada a produtos como sucos, leite, cervejas, polpas, entre outros. A modelagem matemática deste processo tem como intuito auxiliar no entendimento, controle e posterior otimização desta operação. O principal objetivo deste trabalho foi o desenvolvimento da modelagem do processo contínuo da pasteurização HTST do lei

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Oliveira, Ricardo Pinheiro de Souza. "Condições microbiológicas e avaliação da pasteurização em amostras de leite comercializadas no município de Piracicaba - SP." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-18072005-164621/.

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O leite é um dos alimentos mais completos da natureza e sua importância é baseada em seu elevado valor nutritivo, como riqueza de proteínas, vitaminas, gordura, sais minerais e a alta digestibilidade. Esses fatores são relevantes para considerá-lo um excelente meio de cultura para a maioria dos microrganismos. A pasteurização é necessária e tem a finalidade de eliminar os microrganismos patogênicos, além de diminuir ao máximo o número de microrganismos em geral, mas alguns deles ainda podem sobreviver ao tratamento térmico aplicado. O objetivo do presente trabalho foi avaliar a condição microb

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Knutson, Kathleen. "In-home pasteurization of raw milk using microwave ovens." 1986. http://catalog.hathitrust.org/api/volumes/oclc/15588393.html.

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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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Huang, Yi-Ting, and 黃宜婷. "Study on Using Milk Protein Co-precipitate as Indicator to Distinguish the Various Pasteurization for Fresh Milk." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/pt4ncb.

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碩士<br>東海大學<br>畜產與生物科技學系<br>102<br>The fresh milk is raw milk processed by heated treatment in order to prevent the bacteria contamination. Heated treatment, however, caused in changes of milk nutrients depended on differently thermal level. Therefore, establish a definite method as indicator to help distinguish heat intensity of fresh milk, and ensure the milk nutritional value are considered in great necessity. The purpose of this study is to discuss the differences of milk protein co-precipitate as an indicator to distinguish various pasteurized fresh milk. There are five milk samples accord

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Melebari, Mohammad Abdulhaleem. "Development of Ultraviolet Taylor-Couette Reactor To Apply Non-Thermal Pasteurization On Milk." Thesis, 2012. http://hdl.handle.net/10214/4055.

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The research developed a UV Taylor Couette reactor for disinfecting milk as a model opaque fluid. The principal of the reactor was to generate laminar vortices to support efficient mixing and homogenous UV photon distribution. The UV reactor parameters were optimized to generate laminar vortices that were stabilized by modification of the unit with baffles. A model was developed to predict the UV dose required to inactivate model microbes in milk. Through verification trials it was noted the predicted UV dose underestimated that required to support a 5 log cfu reduction of microbes. It was sub

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Abramovich, Milana. "Human milk storage conditions in regard to safety and optimal preservation of nutritional properties." 2011. http://hdl.handle.net/1993/4351.

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This study assessed losses of the linoleic, alpha-linolenic, arachidonic and docosahexaenoic fatty acids, vitamin B2 and total vitamin C during storage of human milk, pasteurized and unpasteurized. The volatile compounds’ pattern change was monitored. The storage conditions were 8 days at 4oC and 6 months at -20oC and at -80oC, with and without limitation of oxygen. Fatty acids were analyzed by GC-FID; vitamins - by HPLC; volatile compounds’ concentration patterns were obtained using the e-nose machine; ANOVA tests were applied, with the statistical significance assigned to P<0.05. The offi

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Isaza, Liliana Urrea. "Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction." Thesis, 1986. http://hdl.handle.net/1957/27217.

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Several methods for estimation of the potential shelf-life of pasteurized fluid milk products were evaluated for their efficacy in this investigation. These methods were evaluated and compared to sensory, biochemical and bacteriological indices through a series of experiments conducted on different brands of commercially pasteurized fluid milk. The methods evaluated included: Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), Modified Psychrotrophic Bacteria Count (MPBC), the Moseley keeping quality test (MKQT), Parmelee tube test (PTT), tetrazolium salt-resazurin test (TRT), mod

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Liao, Chien-Chang, and 廖建昌. "Study on Distinguishing between High Temperature Short Time Pasteurization (HTST) Milk and Ultra High Temperature Treatment (UHT) Milk by Bovine Immunoglobulin G Level." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/05507291569009503020.

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碩士<br>國立嘉義大學<br>動物科學系研究所<br>95<br>The purpose of this study was to distinguish between high temperature short time pasteurization (HTST) milk and ultra high temperature treatment (UHT) milk by bovine immunoglobulin G level. Raw milk was pasteurized by HTST and UHT and low temperature long time (LTLT), respectively. The IgG of these samples was analyzed by sodium dodecylsulfate polyacrylamide gel electro-phoresis (SDS-PAGE) and western blot and enzyme-linked immunosorbent assay (ELISA). The results showed that pasteurized milk of 65℃,30min, 75℃,16s, 75℃,32s, 75℃,43s, 75℃,64s and 80℃,16s had bee

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Wang, Sheng-He, and 王笙合. "Study on Using Protein Co-precipitate as Pre-indicator to Distinguish the Various Pasteurization for HTST Milk." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/14001518391719065549.

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碩士<br>東海大學<br>畜產與生物科技學系<br>102<br>The fresh milk is the raw milk processed by heat treatment and is an important step before selling to the consumer, however, the level of thermal processing is not the same in different factories. Now, high temperature short time (HTST) pasteurization is been wide use, it has both the advantages of law destructive to nutrition and the good shelf life. Since there does not have a consistent agreement to the conditions of HTST pasteurization in our country, therefor, establishing a definite method as indicator to help distinguish heat intensity of fresh milk wil

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Wu, Ling-Tsai, and 吳鈴彩. "Establishment of an optimal pasteurization condition of fresh milk by the peptide content from protein hydrolysis in vitro." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/41773484110993331486.

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碩士<br>東海大學<br>畜產與生物科技學系<br>93<br>Milk is a highly nutritious food, and must be pasteurized to destroy all the pathogenic and microorganisms in order to extend shelf life. However, the different pasteurization conditions could induce physicochemical changes in milk. This study was intended to establish an optimal pasteurization condition of milk using response surface methodology by the peptide content from protein hydrolysis in vitro. The first factor temperature (X1) and the second factor holding time (X2) of response surface were located through preliminary study. Then X1 and X2 were used as

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Chandrakash, Saravanan. "A FR 13 microbiological global risk model: demonstrated for pasteurization of raw milk with viable Mycobacterium avium subsp. paratuberculosis." Thesis, 2017. http://hdl.handle.net/2440/111467.

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Steady-state unit-operations are used globally in chemical engineering processing. Importantly however, there are naturally occurring (random) fluctuations in parameter values about a ‘set’ mean. These are not sufficient to be considered transient and a random change in one is often off-set by a change in another - with the result that the output remains seemingly steady. Significantly, traditional chemical engineering does not address these random fluctuations explicitly. Davey and co-workers (e.g. Abdul Halim and Davey, 2015; Zou and Davey, 2016) have shown that these natural fluctuations ca

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Веремейчик, Марія-Соломія Євгенівна, та Maria-Solomiya Yevhenivna Veremeychik. "Дослідження фізико-хімічних і мікробіологічних показників молока питного залежно від застосованої температури пастеризації". Master's thesis, 2020. http://elartu.tntu.edu.ua/handle/lib/33486.

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Метою роботи було дослідити фізико-хімічні та мікробіологічні зміни у молоці питному за застосування різних режимів теплової обробки. Проведено дослідження з визначення впливу двох режимів пастеризації молока на кількісний вміст залишкової мікрофлори в ньому та зміну фізико-хімічних властивостей. При пастеризації молока- сировини різних ґатунків за температури 78,0,0±0,5 °С протягом 30 с ефективність пастеризації становила від 93,4 до 96,2 %, а за пастеризації 90,0±0,5 °С протягом 15 с, ефективність пастеризації зросла до 99,0 % та вище. Встановлено, що теплова обробка за температури 90

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Bogahawaththa, Dimuthu. "Processing-induced modifications of native bovine milk proteins in relation to immunogenicity." Thesis, 2018. https://vuir.vu.edu.au/38674/.

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Bovine milk proteins are a source of high-quality proteins in the human diet. Raw milk is subjected to different processing treatments prior to human consumption to ensure food safety and extend the shelf life. However, the thermal processing including high-temperature short-time (HTST) pasteurization and ultra-high temperature (UHT) treatment and alternative nonthermal methods including application of high pressure (HP) appear to modify the native properties of milk proteins. The processing induced modifications in protein structure, mainly denaturation and aggregation, and associated c

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KAZILOVÁ, Lucie. "Aplikace systému HACCP ve společnosti "MADETA a. s."." Master's thesis, 2007. http://www.nusl.cz/ntk/nusl-46793.

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The aim of this work was to go thoroughly throw the already existing HACCP system in the company and to evaluate if the hazard is treated in a good way and to find other more effective approach to prevent the hazard. An effort was focused on the primary processing milk and on the process of the treatment of acidified milk products. While investigating current condition the author has made several experiments focusing on the settled conditions of important process in the production (for ex. pasteurization). Chemical, physical, qualitative and microbial properties were observed on a concrete dia

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