Journal articles: 'UHT processing'

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PERKIN, A. G. "Review of UHT processing methods." International Journal of Dairy Technology 38, no. 3 (July 1985): 69–73. http://dx.doi.org/10.1111/j.1471-0307.1985.tb00559.x.

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Liu, Tong, Bo Lv, Weixuan Zhao, Yuhua Wang, Chunhong Piao, Weichang Dai, Yaohui Hu, Junmei Liu, Hansong Yu, and Fengjie Sun. "Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs." BioMed Research International 2020 (January 11, 2020): 1–10. http://dx.doi.org/10.1155/2020/3465465.

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Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China. Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization. We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage. The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time. The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567. The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively. The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time. Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.

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Rasane, Prasad, Nitya Sharma, Sana Fatma, Sawinder Kaur, Alok Jha, Damanpreet Kaur, and Jyoti Singh. "Ultra-high Temperature (UHT) Processing: Technological Significance and Updates." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1183–95. http://dx.doi.org/10.2174/1573401316666200217111113.

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Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

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Vidal, Ana Maria Centola, Oswaldo Durival Rossi Junior, Irlan Leite de Abreu, Karina Paes Bürger, Marita Vedovelli Cardoso, Ana Carolina Siqueira Gonçalves, Gabriel Augusto Marques Rossi, and Léa Furlan D'Abreu. "Detection of Bacillus cereus isolated during ultra high temperature milk production flowchart through random amplified polymorphic DNA polymerase chain reaction." Ciência Rural 46, no. 2 (September 6, 2015): 286–92. http://dx.doi.org/10.1590/0103-8478cr20141539.

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ABSTRACT: The present study focused on isolation Bacillus cereus during the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus cereus isolated at different phases of UHT milk processing belongs to the same strain. For this, six groups of milk samples composed of raw, pasteurized and UHT milk were collected from a processing plant. The results revealed that bacteria belonging to the Bacillus cereus group were isolated from 51.6%, 81.6% and from 13.8% of raw, pasteurized and UHT milk samples, respectively. About 50.0% of isolates from raw milk, 19.2% isolates from pasteurized milk and 70.7% isolates from UHT milk were capable of producing enterotoxins. It was confirmed the genetic similarity among Bacillus cereus isolates from raw, pasteurized and UHT milk, therefore demonstrating that the microorganism is able to withstand UHT treatment. These results should serve as a warning to health authorities, given that 13.8% of samples were not in accordance with standards established by the Department of Health for containing a potentially pathogen agent, therefore indicating that contamination of milk by sporulating bacteria should be avoided.

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Bach, Alex, Anna Aris, Maria Vidal, Francesc Fàbregas, and Marta Terré. "Influence of milk processing temperature on growth performance, nitrogen retention, and hindgut's inflammatory status and bacterial populations in a calf model." Journal of Dairy Research 84, no. 3 (August 2017): 355–59. http://dx.doi.org/10.1017/s0022029917000401.

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This research communication describes a study aimed at evaluating the effects of heat treatment of milk on growth performance, N retention, and hindgut's inflammatory status and bacterial populations using young dairy calves as a model. Twenty-one Holstein calves were randomly allocated to one of three treatments: raw milk (RM), pasteurised milk (PAST), or UHT milk (UHT). Calves were submitted to a N balance study, and a biopsy from the distal colon and a faecal sample were obtained from 5 animals per treatment to determine expression of several genes and potential changes in the hindgut's bacterial population. Milk furosine content was 33-fold greater in UHT than in RM and PAST milks. Calves receiving RM grew more than those fed UHT, and urinary N excretion was greatest in calves fed UHT. Quantification of Lactobacillus was lower in calves consuming PAST or UHT, and Gram negative bacteria were greater in UHT than in PAST calves. The expression of IL-8 in the hindgut's mucosa was lowest and that of IL-10 tended to be lowest in RM calves, and expression of claudin-4 tended to be greatest in UHT calves. In conclusion, the nutritional value of UHT-treated milk may be hampered because it compromises growth and increases N excretion in young calves and may have deleterious effects on the gut's bacterial population and inflammation status.

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LOPEZ-FANDIÑO, ROSINA, NIEVES CORZO, MAR VILLAMIEL, TERESA DELGADO, AGUSTIN OLANO, and MERCEDES RAMOS. "Assessment of Quality of Commercial UHT Milks by Chromatographic and Electrophoretic Methods." Journal of Food Protection 56, no. 3 (March 1, 1993): 263–64. http://dx.doi.org/10.4315/0362-028x-56.3.263.

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Forty-four commercial ultra-high treatment (UHT) milks were analyzed, within the first 15 d after processing for lactulose, furosine, α-lactalbumin, and β-lactoglobulin, contents, as well as for proteolysis of caseins. Some UHT milks processed containing lactulose and β-lactoglobulin, within the limits considered acceptable, showed high levels of casein degradation. Samples considered overprocessed according to their lactulose and β-lactoglobulin contents also showed the presence of considerable amounts of para-k-casein, which could indicate a poor microbiological quality of the raw milk causing protein degradation prior to UHT processing.

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Zvaigzne, Gaļina, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova, and Dalija Segliņa. "Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (December 1, 2017): 486–91. http://dx.doi.org/10.1515/prolas-2017-0084.

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Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.

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Nawaz, Malik Adil, Tanoj Kumar Singh, Hema Jegasothy, and Roman Buckow. "UHT Treatment on the Stability of Faba Bean Protein Emulsion." Proceedings 70, no. 1 (November 10, 2020): 29. http://dx.doi.org/10.3390/foods_2020-07742.

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Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5%, FPC6 ~ 6%, FPC7 ~ 7%, and FPC8 ~ 8%. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT were also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages.

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Hill, J., M. Boland, P. Harris, and G. Paterson. "Impact of genetic polymorphism on milk powder manufacture and processing." BSAP Occasional Publication 25 (2000): 87–92. http://dx.doi.org/10.1017/s146398150004067x.

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AbstractRecombined milks manufactured from milk powders made from milk produced by b-lactoglobulin (b-LG) AA phenotype cows were not suitable for processing into ultra-heat-treated (UHT) milk products as these milks rapidly fouled heat exchanger surfaces when compared with standard mixed b-LG variant milk. Recombined milks manufactured from powders from b-LG BB phenotype milk generally gave low fouling rates upon UHT treatment and in some cases gave almost negligible fouling of UHT heat exchanger surfaces. Fresh milk from b-LG AA phenotype cows fouled evaporator preheaters more rapidly than standard milk, whereas fresh milk produced from b-LG BB phenotype cows fouled evaporator preheaters less rapidly than standard milk. Recombined milks manufactured from powders made with milk from k-casein (k-CN) BB phenotype cows fouled heat exchanger surfaces more rapidly than recombined milks manufactured from powders from milk from k-CN AA phenotype cows.

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Swada, Jeffrey G., Jose I. Reyes De Corcuera, and Nicki J. Engeseth. "Impact of Alternative Thermal and Non-Thermal Processing on the Enzymatic Activity of Papaya and Strawberry Nectars and Their Blends." Journal of Food Engineering and Technology 9, no. 1 (June 15, 2020): 1–14. http://dx.doi.org/10.32732/jfet.2020.9.1.1.

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Pectin methylesterase (PME) in papaya nectar results in undesirable gel formation and peroxidase (POD) in strawberry nectar leads to nutrient loss, browning, and off-flavor production. Because of this, the effect of alternative processing techniques including ultra high temperature (UHT, 20-135°C, 1-3 s), high pressure processing (HPP, 20 or 60°C, 200-600 MPa) and irradiation (0-10 kGy) on PME and POD activity in papaya and strawberry nectar and their respective blends were compared to traditional thermal processing (80-130°C, 0-10 min). Traditional thermal (110°C, 5 min, 71.5% reduction) and UHT (110°C, 1-3 s, 98.0% reduction) processing were able to sufficiently reduce PME activity and prevent gel formation in papaya nectar. PME reduction was enhanced by synergistic reductions in nectar blends after UHT at 80°C. HPP was unable to prevent gel formation in papaya nectar, with enhanced activity at 400 MPa. Exposure of a blend 50P:50S to 10 kGy irradiation prevented gel formation. UHT enhanced POD activity at 110°C and synergistic reductions resulted for POD activity in nectar blends after irradiation. These findings highlight the benefits of alternative processing in reducing enzyme activity in fruit nectars and nectar blends.

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Andrews, Geoffrey R. "Determining the energy of activation for the formation of lactulose in heated milks." Journal of Dairy Research 52, no. 2 (May 1985): 275–80. http://dx.doi.org/10.1017/s0022029900024146.

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SUMMARYTime/temperature profiles were obtained for commercial ultra high temperature (UHT) and sterilized milk processing plants and for a pilot UHT plant operating under nine different conditions. Samples of milk from each process were analysed for lactulose by an enzymic method, yielding concentrations of lactulose of 4 to 118 mg/100 ml. The measured lactulose concentration could be derived from the corresponding time/temperature profile by assuming an Arrhenius relationship with an activation energy of 152 kJ mol-1, for the whole range of UHT and in-container processes examined.

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Milaneze, H. S., L. S. Silva, L. B. M. Kottwitz, M. A. Zambom, L. M. Fonseca, A. T. B. Guimarães, and M. S. S. Pozza. "Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 70, no. 5 (October 2018): 1625–32. http://dx.doi.org/10.1590/1678-4162-9662.

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ABSTRACT The 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. Raw milk counts of mesophilic aerobic microorganisms, Staphylococcus spp. and thermotolerant coliforms before HTST and UHT processing were 6.73 and 7.77; 2.84 and 4.30, and 4.68 and 4.37log10, respectively. Pseudomonas spp. were found in raw milk samples. No presence of any other microorganisms studied was detected and no microbial inhibitor was found. Processed samples met microbiological legal requirements. However, aerobic mesophilic counts for HTST pasteurized milk samples stored for 5 and 10 days increased to values comparable to those in raw milk. Composition chemical- physical of all samples were within legal limits. These results demonstrate that, although HTST and UHT processed milk comply with the microbiological standards required by Brazilian law, high microbial counts in raw milk are an issue, possibly due to failures in the early stages of the production chain. Increase in casein macropeptide (CMP), probably because of proteases psychrotrophic bacteria. It is concluded that the quality of raw milk directly influences the progressive increase of the CMP values.

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Djuric, Mirjana, Marijana Caric, Miodrag Tekic, Spasenija Milanovic, and Mirela Panic. "Analysis of energy consumption during milk processing in UHT- plant with two recuperators." Acta Periodica Technologica, no. 36 (2005): 23–32. http://dx.doi.org/10.2298/apt0536023d.

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This paper presents the results of an analysis of energy consumption during sterilization of milk and dairy products in the UHT- plant, installed in Mlekara ? Subotica, Serbia, which is equipped with two recuperators. Total consumption of energy, amount of internal (recuperated) energy and consumption of external (heating and cooling) energy are considered as the functions of temperature difference at the recuperators. The analysis is performed by applying both Whistler?s temperature - enthalpy diagram and second law of thermodynamics. Based on the results of this analysis it was concluded that the analyzed UHT- plant works very close to the optimal regime.

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Shatalov, Ivan, Aleksandrina Shatalova, Lyudmila Plotnikova, and Aleksandr Shleikin. "Features of the Secondary Structure of BSA – Containing Protein Complexes, Isolated from Milk of High Temperature Processing." Journal of Biomedical Photonics & Engineering 7, no. 2 (June 30, 2021): 020307. http://dx.doi.org/10.18287/jbpe21.07.020307.

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Present paper describes features of the component composition in the secondary structure of BSA–containing protein complexes isolated from ultra-pasteurized (UHT), sterilized (SHT) and powdered (DRY) milk. We have found β – sheets to present in all complexes investigated. However, the smallest number of such components have been revealed in samples derived from sterilized milk with less β – sheets in 1621–1626 cm–1 region. The composition study of the complexes originated from UHT milk has shown random coils to be the rarest in them. When considering the structure of the complexes isolated from powdered milk, the α – 310 – heliсes were more characteristic for such samples, then the α – helix. Moreover, during spray–drying, the number of random structures increase with a simultaneous decrease in the number of β – sheets, whereas in UHT – and SHT – processing the number of random structures is inversely proportional to the number of α – helices.

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Krishna, Thummalacharla Chaitanya, Agnieszka Najda, Aarti Bains, Mansuri M. Tosif, Rafał Papliński, Magdalena Kapłan, and Prince Chawla. "Influence of Ultra-Heat Treatment on Properties of Milk Proteins." Polymers 13, no. 18 (September 18, 2021): 3164. http://dx.doi.org/10.3390/polym13183164.

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Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage.

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Anyi, Ubong, C. Y. New, L. C. Chai, Y. Y. Loo, Nor Khaizura M.A.R., A. Y. Kayali, and Son Radu. "Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia." Food Research 4, no. 4 (March 8, 2020): 982–90. http://dx.doi.org/10.26656/fr.2017.4(4).417.

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Bacillus cereus is a major foodborne pathogen of great concern to the dairy industry owing to its resilient spores as well as the adverse effect of its toxins. At present, there is no informational study available to solve or pinpoint the UHT chocolate milk contamination issue in Malaysia. This work aimed to investigate the prevalence and contamination level of B. cereus s.l. in UHT chocolate milk and to suggest the appropriate solution for the issue. In the present study, B. cereus s.l. prevalence and contamination level in individually packed UHT chocolate milk from processing factories was evaluated. The prevalence and concentration of B. cereus s.l. were determined via MPN-PCR (Most Probable Number-Polymerase Chain Reaction) assay. Results showed that 31.11% from 220 of UHT chocolate milk tested contained Bacillus spp.; of this Bacillus spp. positive samples, 24.30% were also positive for B. cereus s.l. with concentration ranging from less than 3 to more than 1100 MPN/mL. Findings from this study highlighted the possibility of UHT chocolate milk as a potential source of B. cereus s.l. infection. Therefore, findings emphasized the needs to revise, monitor and improve UHT sterilization process to reduce infection risk. Furthermore, it is also essential to maintain the hygiene to minimize initial microbial load and contamination of UHT chocolate milk, beginning from production to retail.

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BELLOQUE, JOSEFINA, ALFONSO V. CARRASCOSA, and ROSINA LÓPEZ-FANDIÑO. "Changes in Phosphoglyceride Composition during Storage of Ultrahigh-Temperature Milk, as Assessed by 31P-Nuclear Magnetic Resonance: Possible Involvement of Thermoresistant Microbial Enzymes." Journal of Food Protection 64, no. 6 (June 1, 2001): 850–55. http://dx.doi.org/10.4315/0362-028x-64.6.850.

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Soluble phosphoglycerides were studied in ultrahigh-temperature (UHT) milk by 31P-nuclear magnetic resonance. It was shown that, during storage of UHT milk, manufactured from raw milk with poor microbial quality, glycerophosphocholine and glycerophosphoethanolamine disappeared in parallel with an increase in α-glycerophosphate (GP). Storage at 10, 20, and 30°C showed a faster transformation as the temperature increased. UHT milk samples manufactured from raw milks with better microbial quality and submitted to severe heat processes did not display changes in phosphoglycerides during storage. Screening of commercial UHT milks showed variations regarding the presence of GP, while in pasteurized milk samples, the appearance of GP occurred when the commercial life had been exceeded. Inoculation of sterile milk with Pseudomonas fluorescens NCIB9046 and incubation at 10°C supported that changes in phosphoglycerides could be the consequence of a phosphodiesterase activity of bacterial origin, able to survive UHT processing. A similar behavior was observed between this activity and proteolytic activity. The potential application of the detection of these compounds as spoilage predictor indices is discussed.

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Laučienė, Lina, Loreta Šernienė, Laima Urbšienė, Artūras Kašauskas, Ingrida Sinkevičienė, and Vaida Andrulevičiūtė. "Utjecaj tehnološkog postupka i skladištenja na profil masnih kiselina u mliječnim proizvodima." Mljekarstvo 69, no. 4 (October 4, 2019): 229–38. http://dx.doi.org/10.15567/mljekarstvo.2019.0403.

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In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage. Fresh cheese, sour cream, butter, and ultra-high temperature (UHT) milk representing differences in technological approach were chosen for the study. Fatty acids methyl esters (FAME) were quantified using a gas chromatograph (GC) equipped with a mass spectrometer (MS) and a capillary column SP-2560. The concentrations and profile of FA in final products were primarily dependent on the FA content of raw milk for UHT milk and fresh cheese production or in the raw cream for sour cream and butter. The shelf life had a significant impact (P<0.05) only in UHT milk and butter, whereby unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) decreased significantly in UHT milk, while PUFA decreased significantly in butter.

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Zhang, Hao Yu, and Ke Zhang. "Study on the Evaluation of Dairy Products Quality Properties Based on the Electronic Tongue." Advanced Materials Research 529 (June 2012): 366–70. http://dx.doi.org/10.4028/www.scientific.net/amr.529.366.

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Applying instruments for rapid evaluation on dairy products quality are always the research focus of dairy products properties. Five brands of UHT sterilized milk and two brands of pasteurized milk were analyzed for the evaluation of quality properties by the electronic tongue. Principal Component Analysis(PCA) was used for data processing, the experiment showed that electronic tongue could discriminate not only between UHT sterilized milk and pasteurized milk, but also different brands of UHT sterilized milk or pasteurized milk. The application of electronic tongue in pasteurized milk products showed the similar results, too. As a kind of modern intelligent sensory instrument, the electronic tongue shows great potential in the evaluation of quality for dairy products.

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Tabit, Frederick T., and Elna M. Buys. "Incidence and survival ofBacillus sporothermoduransduring processing of UHT milk." British Food Journal 113, no. 4 (April 19, 2011): 505–18. http://dx.doi.org/10.1108/00070701111123989.

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Skovgaard, Niels. "Continuous Thermal Processing of Foods. Pasteurization and UHT Sterilization." International Journal of Food Microbiology 67, no. 1-2 (July 2001): 165–66. http://dx.doi.org/10.1016/s0168-1605(01)00426-3.

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Holdsworth, Donald. "Continuous Thermal Processing of Foods - Pasteurization and UHT Sterilization." International Journal of Food Science and Technology 36, no. 6 (August 2001): 699–700. http://dx.doi.org/10.1046/j.1365-2621.2001.0512a.x.

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dos Santos, Fernando César, Fabiano Érisson da Cunha, Érika de Pádua Alves, Flávia de Almeida Bergonse Pereira, Elsa Helena Walter de Santana, and Bruno Garcia Botaro. "Changes occurring in stabilized ultra-high-temperature-treated whole milk during storage." Journal of Dairy Research 85, no. 4 (August 22, 2018): 449–52. http://dx.doi.org/10.1017/s0022029918000729.

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This Research Communication describes the relationship between casein, free fatty acids (FFAs) and the storage period of ultra-high temperature-treated (UHT) whole milk observed for a period of 120 d of labelled shelf-life. Moreover, we aim to estimate the daily rate of casein degradation in UHT whole milk, and the total length of time estimated for its full degradation. With this aim, ten sets of samples were evaluated from batches of UHT milk manufactured by a dairy processing plant in Parana State, Brazil on 10 different days. Each set was comprised of one liter of raw milk and 12 units of 1 litre cartons of UHT milk, and represented one batch of production. Total mesophilic (TMC), psychrotrophic (TPC), and somatic cell counts (SCC) of raw milk were assessed. UHT milk was assessed for fat (%), sialic acid (mg/l), casein (%), and FFA contents. TMC ranged from 3·5 × 106 to 3·1 × 107 CFU/ml; TPC, from 106 UFC/ml and higher; and SCC, from 18 × 104 SC/ml to 4·83 × 105 CS/ml. Casein (r = −0·991; R2 = 0·9822) and FFA (r = 0·962; R2 = 0·9245) contents, and storage time of UHT milk were correlated (P < 0·05). The rate of casein hydrolysis was estimated as 0·021 g/100 g UHT whole milk/day. A complete breakdown of casein was estimated to occur by the 560th day post-manufacture. Although age gelation was not observed in our study, the report herein corroborates the understanding that the microbiological quality and SCC of raw milk are important components involving the integrity of casein and lipids of UHT milk during shelf-life.

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BAEK, CHANGRYONG, and VLADAS PIPIRAS. "LONG RANGE DEPENDENCE, UNBALANCED HAAR WAVELET TRANSFORMATION AND CHANGES IN LOCAL MEAN LEVEL." International Journal of Wavelets, Multiresolution and Information Processing 07, no. 01 (January 2009): 23–58. http://dx.doi.org/10.1142/s0219691309002763.

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Long range dependent (LRD) stationary time series have historically served to model real time series with apparent changes in local mean level. A natural tool to study changes in local mean level is the unbalanced Haar wavelet transformation (UHT). In this work, UHT is used to study changes in local mean level in LRD models and several real and simulated time series exhibiting LRD. In particular, simulations for LRD models suggest that changes in local mean level occur at times essentially governed by a homogeneous Poisson arrival process, and only the local mean levels themselves inherit the LRD property of the original time series. These properties are compared with the analogous ones in several real and simulated time series. The results are mixed though generally in favor of LRD models. The approach based on UHT is also compared to several alternatives such as defining changes in local mean level through kernel smoothing. The interest throughout is mainly in very long time series such as those collected in the studies of data traffic over Internet.

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HUTCHENS, R. K., and A. P. HANSEN. "The Effect of Various UHT Processing Parameters and Storage Conditions on the Saturated Aldehydes In Half-and-Half Cream." Journal of Food Protection 54, no. 2 (February 1, 1991): 109–12. http://dx.doi.org/10.4315/0362-028x-54.2.109.

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Raw cream was standardized to 10% fat and processed by ultra-high-temperature (UHT) steam injection at 149°C for 20 s, 149°C for 3.4 s, 138°C for 20 s, and 143°C for 7 s, then aseptically packaged by a Tetra Pak AB3-250 filler. Packages were stored for 12 months at 24°C and analyzed at 0, 1, 3, 6, and 12 months. Fat-soluble carbonyls were extracted from the UHT cream with carbonyl-free hexanes and converted to their 2,4-dinitrophenyl-hydrazone derivatives. Alkanal hydrazones were separated by column chromatography into pure fractions. Spectrophotometry and gas chromatography were used to identify the alkanals. Butanal, hexanal, heptanal, nonanal, and decanal were identified and found to decrease in concentration during storage.

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Elliott, Anthony J., Nivedita Datta, Boka Amenu, and Hilton C. Deeth. "Heat-induced and other chemical changes in commercial UHT milks." Journal of Dairy Research 72, no. 4 (September 15, 2005): 442–46. http://dx.doi.org/10.1017/s002202990500138x.

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The properties of commercial directly and indirectly heated UHT milks, both after heating and during storage at room temperature for 24 weeks, were studied. Thermally induced changes were examined by changes in lactulose, furosine and acid-soluble whey proteins. The results confirmed previous reports that directly heated UHT milks suffer less heat damage than indirectly heated milk. During storage, furosine increased and bovine serum albumin in directly heat-treated milks decreased significantly. The changes in lactulose, α-lactalbumin and β-lactoglobulin were not statistically significant. The data suggest that heat treatment indicators should be measured as soon as possible after processing to avoid any misinterpretations of the intensity of the heat treatment.

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Singh, R. R. B., and G. R. Patil. "Formation kinetics of total hydroxymethylfurfural during UHT processing of buffalo milk." Le Lait 69, no. 2 (1989): 131–36. http://dx.doi.org/10.1051/lait:1989210.

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H., Reuter. "UHT-processing of Foods: State of the Art and Future Applications." Canadian Institute of Food Science and Technology Journal 18, no. 3 (September 1985): xxxiii. http://dx.doi.org/10.1016/s0315-5463(85)71811-1.

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Withers, Peter. "Ultrasonic sensor for the detection of fouling in UHT processing plants." Food Control 5, no. 2 (January 1994): 67–72. http://dx.doi.org/10.1016/0956-7135(94)90088-4.

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Andrews, Geoffrey R. "Effect of storage, light and homogenization on the colour of ultra heat treated and sterilized milk." Journal of Dairy Research 53, no. 4 (November 1986): 615–24. http://dx.doi.org/10.1017/s0022029900033136.

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SummaryThe rates of change in light reflectance and in CIELAB tri-stimulus colour values were compared for direct and indirect ultra heat treated (UHT) and sterilized milk in glass and polyethene bottles stored under different conditions. The rate of change of milk reflectance was higher at shorter wavelengths and the milk colour changed more rapidly at 30 and 37 °C than at room temperature. Sterilized milk in polyethene bottles was bleached when stored in an illuminated cabinet. The colour of skimmed milk changed more rapidly than that of whole milk. The rate of change in reflectance of direct UHT milk above 590 nm was found to be higher than in other milks. A statistical interaction was found between the fat content and the storage temperature for the CIELAB values. The homogenization pressure used in processing UHT milk samples did not affect the rate of change of the milk colour. The main implication of these findings may be that milk colour cannot be used to assess the heat treatment of a milk when the age or storage conditions of the milk are unknown.

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Kleinjan, Marije, Martijn JC van Herwijnen, Sten FWM Libregts, RJ Joost van Neerven, Anouk L. Feitsma, and Marca HM Wauben. "Regular Industrial Processing of Bovine Milk Impacts the Integrity and Molecular Composition of Extracellular Vesicles." Journal of Nutrition 151, no. 6 (March 25, 2021): 1416–25. http://dx.doi.org/10.1093/jn/nxab031.

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Abstract Background Bovine milk contains extracellular vesicles (EVs), which act as mediators of intercellular communication by regulating the recipients’ cellular processes via their selectively incorporated bioactive molecules. Because some of these EV components are evolutionarily conserved, EVs present in commercial milk might have the potential to regulate cellular processes in human consumers. Objectives Because commercial milk is subjected to industrial processing, we investigated its effect on the number and integrity of isolated milk EVs and their bioactive components. For this, we compared EVs isolated from raw bovine milk with EVs isolated from different types of commercial milk, including pasteurized milk, either homogenized or not, and ultra heat treated (UHT) milk. Methods EVs were separated from other milk components by differential centrifugation, followed by density gradient ultracentrifugation. EVs from different milk types were compared by single-particle high-resolution fluorescence-based flow cytometry to determine EV numbers, Cryo-electron microscopy to visualize EV integrity and morphology, western blot analysis to investigate EV-associated protein cargo, and RNA analysis to assess total small RNA concentration and milk-EV-specific microRNA expression. Results In UHT milk, we could not detect intact EVs. Interestingly, although pasteurization (irrespective of homogenization) did not affect mean ± SD EV numbers (3.4 × 108 ± 1.2 × 108–2.8 × 108 ± 0.3 × 107 compared with 3.1 × 108 ± 1.2 × 108 in raw milk), it affected EV integrity and appearance, altered their protein signature, and resulted in a loss of milk-EV-associated RNAs (from 40.2 ± 3.4 ng/μL in raw milk to 17.7 ± 5.4–23.3 ± 10.0 mg/μL in processed milk, P < 0.05). Conclusions Commercial milk, that has been heated by either pasteurization or UHT, contains fewer or no intact EVs, respectively. Although most EVs seemed resistant to pasteurization based on particle numbers, their integrity was affected and their molecular composition was altered. Thus, the possible transfer of bioactive components via bovine milk EVs to human consumers is likely diminished or altered in heat-treated commercial milk.

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Janštová, B., M. Dračková, and L. Vorlová. "Effect of Bacillus cereus Enzymes on Milk Quality following Ultra High Temperature Processing." Acta Veterinaria Brno 75, no. 4 (2006): 601–9. http://dx.doi.org/10.2754/avb200675040601.

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Using a model case of contamination of long-life semi-skimmed milk with the spores of six B. cereus strains, isolated from the farm environment and raw milk, proteolysis was monitored by measuring changes in protein content by infra-red spectroscopy; free tyrosine was measured by the Lowry method according to Juffs, and the reduction in casein fractions by SDS-PAGE. Lipolysis was monitored by the dilution extractive method. At a storage temperature of 4 °C for 4 months no enzyme processes were observed, whereas at a storage temperature of 24 °C a marked enzyme activity was found during maximum 3 weeks as well as sensory changes of UHT milk. After three weeks of storage, a reduction in protein content from 34.55 g l-1 milk to 29.46 ± 2.00 g l-1 milk, and a reduction in the free tyrosine from 0.65 to 2.13 ± 0.28 mg ml-1 was found, as well as increased molar contents of free fatty acids (FFA) from 41.97 to 1617.22 ± 68.17 mmol kg-1 milk fat. After six days of storage, α-casein, β-casein and κ-casein dropped to 69 ± 10%, 56 ± 16% and 43 ± 10%, respectively. Majority of changes in UHT milk depended on the B. cereus strain used, initial microbial counts and the method of heat inactivation of spores.

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Wölk, Michele, Sanja Milkovska-Stamenova, and Ralf Hoffmann. "Comprehensive Profiling of the Native and Modified Peptidomes of Raw Bovine Milk and Processed Milk Products." Foods 9, no. 12 (December 10, 2020): 1841. http://dx.doi.org/10.3390/foods9121841.

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Bovine milk contains a variety of endogenous peptides, partially formed by milk proteases that may exert diverse bioactive functions. Milk storage allows further protease activities altering the milk peptidome, while processing, e.g., heat treatment can trigger diverse chemical reactions, such as Maillard reactions and oxidations, leading to different posttranslational modifications (PTMs). The influence of processing on the native and modified peptidome was studied by analyzing peptides extracted from raw milk (RM), ultra-high temperature (UHT) milk, and powdered infant formula (IF) by nano reversed-phase liquid chromatography coupled online to electrospray ionization (ESI) tandem mass spectrometry. Only unmodified peptides proposed by two independent software tools were considered as identified. Thus, 801 identified peptides mainly originated from αS- and β-caseins, but also from milk fat globular membrane proteins, such as glycosylation-dependent cell adhesion molecule 1. RM and UHT milk showed comparable unmodified peptide profiles, whereas IF differed mainly due to a higher number of β-casein peptides. When 26 non-enzymatic posttranslational modifications (PTMs) were targeted in the milk peptidomes, 175 modified peptides were identified, i.e., mostly lactosylated and a few hexosylated or oxidized peptides. Most modified peptides originated from αS-caseins. The numbers of lactosylated peptides increased with harsher processing.

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GRANDISON, A. S. "UHT processing of milk: seasonal variation in deposit formation in heat exchangers." International Journal of Dairy Technology 41, no. 2 (May 1988): 43–49. http://dx.doi.org/10.1111/j.1471-0307.1988.tb00584.x.

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Nawaz, Malik Adil, Tanoj Kumar Singh, Regine Stockmann, Hema Jegasothy, and Roman Buckow. "Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates." Foods 10, no. 6 (May 30, 2021): 1244. http://dx.doi.org/10.3390/foods10061244.

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The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

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Semko, Tetyana, Vladyslav Palamarchuk, and Vladyslav Sukhenko. "Use of ultra-high-temperature processing of raw milk to improve cheese quality." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (November 28, 2019): 840–45. http://dx.doi.org/10.5219/1186.

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The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, which will allow us to counterbalance the low quality of raw materials, which is currently a serious problem for domestic cheese production. A promising method of realising the benefits of high-temperature (HT) and ultra-high-temperature (UHT) milk processing in cheese making is the development of new types of cheese with a high moisture content; however, there are very few publications that discuss these approaches. The development of advanced technologies for the production of low-temperature second-degree solid cheeses with the use of HT and UHT processing, related to the improvement of the technological process and the equipment and technological scheme of production of solid cheeses. The main direction of the development of cheese production at the present stage is the improvement of existing technological processes, the development of resource-saving technologies and the improvement of the natural solid rennet cheese quality. The results of our research, related to the study of the composition and safety of milk raw materials, the impact of various technological factors on the cheese production process and the quality of the products obtained, are the basis for our resource-saving technology for the production of solid rennet cheese.

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PANFILI, GIANFRANCO, PAMELA MANZI, and LAURA PIZZOFERRATO. "Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products." Journal of Dairy Research 65, no. 2 (May 1998): 253–60. http://dx.doi.org/10.1017/s0022029997002811.

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An analytical procedure, based upon HPLC, has been used to determine the degree of isomerization of retinol (vitamin A) in various dairy products. In raw milks, which are not subjected to thermal processing, there was no conversion of the predominant all-trans-isomers to cis-isomers in samples from various species. Pasteurized milks with mild heat treatment (high quality milk) had an average 13-cis[ratio ]all-trans ratio of 2·6%, while pasteurized milk treated for 15 s at temperatures ranging from 72 to 76°C had an average ratio of 6·4%. Milk subjected to more severe heat treatments had a higher degree of isomerization (UHT milk, 15·7%; sterilized milk, 33·5%), consistent with increased thermal conversion of the retinol isomers. In pasteurized and UHT cream, the increase in 13-cis-isomer was also a consequence of heat treatment (pasteurized cream, 3·0%; UHT cream, 14·4%). The presence of cis isomers in fermented milk suggests that fermentation processes, directly or indirectly, can induce cis–trans isomerization. In the cheeses analysed, the extent of retinol isomerization ranged from 7·6 to 35·0%. Our results confirm the importance of individual isomers in evaluating the vitamin A status of dairy products.

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Rosca, Cosmina Mihaela, Marian Popescu, Cristian Patrascioiu, and Adrian Stancu. "Comparative Analysis of pH Level Between Pasteurized and UTH Milk Using Dedicated Developed Application." Revista de Chimie 70, no. 11 (December 15, 2019): 3917–20. http://dx.doi.org/10.37358/rc.19.11.7672.

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The paper presents a study regarding the pH evolution of pasteurized and UHT milk in different situations. A comparative analysis is presented between both products using the same conditions. Firstly, the milk was analyzed at the ambient temperature of a room, set to 23�C. The pH values are acquired every half an hour for 2 days, using a pH meter. In this way, the evolution in time from low-acid to medium-acid of the milk is compared for both products. A dedicated computer application was developed to perform the data processing and storage in a database. Next, a comparative graphical representation is used to analyze the results. Secondly, a comparative analysis is performed for pasteurized and UHT milk by modifying the temperature starting with to the boiling point. The changes that occurs during the temperature evolution are discussed based on pH values evolution.

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Rosca, Cosmina Mihaela, Marian Popescu, Cristian Patrascioiu, and Adrian Stancu. "Comparative Analysis of pH Level Between Pasteurized and UTH Milk Using Dedicated Developed Application." Revista de Chimie 70, no. 11 (December 15, 2019): 3917–20. http://dx.doi.org/10.37358/rc.70.19.11.7672.

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The paper presents a study regarding the pH evolution of pasteurized and UHT milk in different situations. A comparative analysis is presented between both products using the same conditions. Firstly, the milk was analyzed at the ambient temperature of a room, set to 23�C. The pH values are acquired every half an hour for 2 days, using a pH meter. In this way, the evolution in time from low-acid to medium-acid of the milk is compared for both products. A dedicated computer application was developed to perform the data processing and storage in a database. Next, a comparative graphical representation is used to analyze the results. Secondly, a comparative analysis is performed for pasteurized and UHT milk by modifying the temperature starting with to the boiling point. The changes that occurs during the temperature evolution are discussed based on pH values evolution.

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IWATSUKI, Keiji, Yasumichi MIZOTA, Masahiro SUMI, Kazuyoshi SOTOYAMA, and Mamoru TOMITA. "Effect of Pasteurization and UHT Processing Conditions on the Sensory Characteristics of Milk." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 46, no. 8 (1999): 535–42. http://dx.doi.org/10.3136/nskkk.46.535.

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Chavan, Rupesh S., Shraddha Rupesh Chavan, Chandrashekar D. Khedkar, and Atanu H. Jana. "UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review." Comprehensive Reviews in Food Science and Food Safety 10, no. 5 (August 22, 2011): 251–68. http://dx.doi.org/10.1111/j.1541-4337.2011.00157.x.

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Rivera, Fernando José Cantarero, Dharmendra K. Mishra, Ferhan Ozadali, and Patnarin Benyathiar. "Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing." Sensors 21, no. 4 (February 10, 2021): 1271. http://dx.doi.org/10.3390/s21041271.

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The fouling of indirect shell and coil heat exchanger by heavy whipping cream (HWC) and non-fat dry milk (NFDM) was studied at aseptic Ultra-High Temperature (UHT) processing conditions (140 °C) using a novel non-intrusive sensor. The sensor emitted a heat pulse intermittently throughout the duration of the process causing an incremental increase in temperature at the tube external surface. The temperature response of the sensor varied due to the radial growth of the fouling layer formed by certain components of the products. Each heating pulse and the temperature response was studied to estimate the thermal conductivity of the fouling layer using inverse problems and parameter estimation. The changes in thermal conductivity were used as an indication of the fouling layer development during food processing at UHT temperatures. The estimated parameters from experimental results showed a decreasing trend in the thermal conductivity of HWC and NFDM from 0.35 to 0.10 and 0.63 to 0.37, respectively. An image analysis tool was developed and used to measure the fouling layer thickness at the end of each trial. The measured thickness was found to be 0.58 ± 0.15 for HWC and 0.56 ± 0.07 mm for NFDM. The fouling layer resistance for HWC and NFDM was 5.95 × 10−3 ± 1.53 × 10−3 and 1.53 × 10−3 ± 2.0 × 10−4 (m2K)/W, respectively.

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PATTERSON, MARGARET F., and DAVID J. KILPATRICK. "The Combined Effect of High Hydrostatic Pressure and Mild Heat on Inactivation of Pathogens in Milk and Poultry." Journal of Food Protection 61, no. 4 (April 1, 1998): 432–36. http://dx.doi.org/10.4315/0362-028x-61.4.432.

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The combined effects of high hydrostatic pressure and heat on the inactivation of Escherichia coli O157:H7 NCTC 12079 and Staphylococcus aureus NCTC 10652 in poultry meat and ultra-high-temperature-treated (UHT) milk were investigated. The simultaneous application of high pressure and mild heating was more lethal than either treatment alone. The substrate was found to have a significant effect on the survival of the pathogens during treatment. For E. coli O157:H7, a 15-min treatment of 400 MPa at 50°C resulted in approximately a 6.0-log10 reduction in CFU/g in poultry meat and a 5.0-log10 reduction in UHT milk; however, a < 1-log10 reduction was achieved with either treatment alone. In contrast, for S. aureus, a 15-min treatment of 500 MPa at 50°C was required to achieve a 5.0-log10 reduction in poultry meat and a 6.0-log10 reduction in UHT milk. As before, a <1-log10 reduction in numbers was achieved with either treatment alone. The pressure-temperature inactivation curves of each organism, in each substrate, were fitted using the Gompertz equation. Polynomial expressions derived from the Gompertz variables were used to devise simple models which predicted the inactivation of each pathogen at various pressure-temperature combinations. Thus, a number of different pressure-temperature conditions could be chosen to achieve a desired inactivation level. The use of such models will provide flexibility in selecting optimum pressure processing conditions without compromising microbiological safety.

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Xue, Haiyan, Meixia Yi, Baoyuan He, Xiaofeng Liu, Ni Cheng, and Hongxin Song. "Heating Effect on Protein’s Aggregation in Goat and Bovine Milk Based on One and Two-Dimensional Polyacrylamide Gel Electrophoresis." Journal of Biobased Materials and Bioenergy 15, no. 2 (April 1, 2021): 210–17. http://dx.doi.org/10.1166/jbmb.2021.2032.

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Goat milk has been considered as a possible alternative of bovine milk because of hypoallergenic. The milk protein is the major allergenic substances, however, the differences of proteins have been few demonstrated in processing between goat and bovine milk. To explore the influence of three heat treatment and ultrahigh pressure (UHP, at 500 MPa and 17 °C) on milk, we investigated the differences of proteins in the two types of milk by one and two-dimensional polyacrylamide gel electrophoresis (1D and 2D PAGE) methods. β-lactoglobulin (β-LG) from goat milk showed one big band and migrated slower than α-lactalbumin (α-LA) on the native gel; while bovine milk showed two β-LG bands that had higher mobility ratio than other protein bands. The pasteurizing (63 °C, 30 min) and UHT (143 °C, 15 s) led to no obvious missing of protein bands, but the boiling treatment (100 °C, 3 min) caused binding of whey protein with κ-CN and αs2-CN in both types of milk. UHP treatment of milk also causes β-LG aggregates with casein by forming disulfide-bonded. All of the treatments indicated that goat milk was more sensitive to heat and pressure than bovine milk to form the aggregates and heat processing had the greatest effect on β-LG. This study could be helpful in understanding the difference in technological-functional properties of the two types of milk.

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Phinney, David M., Ariella Feldman, and Dennis Heldman. "Modeling high protein liquid beverage fouling during pilot scale ultra-high temperature (UHT) processing." Food and Bioproducts Processing 106 (November 2017): 43–52. http://dx.doi.org/10.1016/j.fbp.2017.08.007.

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ANTOINE, JOAN C., and ALFRED L. DONAWA. "The Spoilage of UHT-Treated Chocolate Milk by Thermoduric Bacteria." Journal of Food Protection 53, no. 12 (December 1, 1990): 1050–51. http://dx.doi.org/10.4315/0362-028x-53.12.1050.

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The sporadic occurrence of swollen packs of chocolate milk at a local milk processing plant is the main reason for this investigation and to identify and characterize the spoilage agents. Of the 62 packs of chocolate milk collected, 15 became swollen within 24 h. All of these had high viable bacterial counts on plate count agar, whereas those that did not swell were free from bacterial contamination. There were two bacterial types found either individually or together in the swollen packs. Both isolates were confirmed as spoilers because when they were inoculated into intact packs, spoilage occurred within 48 h and the inoculant organisms were re-isolated from these packs. In addition, the onset of swelling was more rapid with increasing inoculum rate. Both isolates showed versatility in their ability to grow over fairly wide pH and temperature ranges both aerobically and anaerobically. Although they showed no evidence of sporulating, both isolates identified as Enterobacter sp. and Micrococcus sp. showed fairly high temperature tolerance but low H2O2 tolerance. The temperature-tolerant gram-negative rod which was identified as an Enterobacter sp. could have implications for the acceptable levels of heat treatment to be used in milk preservation in Trinidad.

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Viberg, Uno, Margaretha Jägerstad, Rickard Öste, and Ingegerd Sjöholm. "Thermal processing of 5-methyltetrahydrofolic acid in the UHT region in the presence of oxygen." Food Chemistry 59, no. 3 (July 1997): 381–86. http://dx.doi.org/10.1016/s0308-8146(96)00251-8.

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Qamar, Sadia, Bhesh Bhandari, and Sangeeta Prakash. "Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion." Food Research International 116 (February 2019): 1374–85. http://dx.doi.org/10.1016/j.foodres.2018.10.028.

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Lin, Yingying, Fazheng Ren, Liang Zhao, and Huiyuan Guo. "Genotypes and the persistence survival phenotypes of Bacillus cereus isolated from UHT milk processing lines." Food Control 82 (December 2017): 48–56. http://dx.doi.org/10.1016/j.foodcont.2017.06.025.

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PREMLAL RANJITH, H. M., MIKE J. LEWIS, and DAVID MAW. "Production of calcium-reduced milks using an ion-exchange resin." Journal of Dairy Research 66, no. 1 (February 1999): 139–44. http://dx.doi.org/10.1017/s0022029998003276.

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Ion exchange is used commercially in such processes as water softening, chemical purification, separation of ionic from non-ionic forms and analytical applications. Van Kreveld & van Minnen (1955) reported a method for the determination of Ca2+ and Mg2+ activity in milk using an ion-exchange resin. From this early work, it was established that with suitable resins exchange of salts was possible in milk, permeate and whey. This included the exchange of Ca and Mg from micelles by using Na+ or K+. Cationic resins of the Zerolit 236 type have been used successfully in the production of Ca-reduced single cream (Anderson et al. 1976). Such treatment prior to UHT processing was shown to increase physical stability when it was used as a coffee whitener. There is evidence that reduction of Ca2+ would also reduce the deposit formation that may occur during storage of UHT milk. Thus there is a need to establish commercial techniques to produce Ca-adjusted milks that could then be used as raw materials for industrial applications or product development work.The present study investigated the use of ion exchange to reduce Ca in milk with particular reference to understanding the exchange of salts in Ca-reduced milk and the changes to some of its physical properties.

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Journal articles on the topic 'UHT processing'

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