Relevant bibliographies by topics / Ultrafiltered Skim Milk

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  2. Dissertations / Theses

Academic literature on the topic 'Ultrafiltered Skim Milk'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Ultrafiltered Skim Milk"

1

Jimenez-Flores, R., and F. V. Kosikowski. "Properties of Ultrafiltered Skim Milk Retentate Powders." Journal of Dairy Science 69, no. 2 (February 1986): 329–39. http://dx.doi.org/10.3168/jds.s0022-0302(86)80410-6.

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2

EL-GAZZAR, FATHY E., HANS F. BOHNER, and ELMER H. MARTH. "Growth of Listeria monocytogenes at 4, 32, and 40°C in Skim Milk and in Retentate and Permeate from Ultrafiltered Skim Milk." Journal of Food Protection 54, no. 5 (May 1, 1991): 338–42. http://dx.doi.org/10.4315/0362-028x-54.5.338.

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Pasteurized skim milk and retentate (concentrated fivefold or twofold by volume) and permeate from ultrafiltered skim milk were inoculated with Listeria monocytogenes strains California or V7 and incubated at 4, 32, or 40°C. Changes in populations of the pathogen were determined, growth curves were derived, and generation times and maximum populations calculated for each combination of strain, product, and temperature. Both strains grew faster and achieved higher (ca. 1 to 2 orders of magnitude) populations at 4°C in retentate of either concentration than in skim milk. The pathogen grew in permeate at 4°C and attained maximum populations of ca. 106 to 107/ml. Tyndallized samples of skim milk and retentate and permeate from ultrafiltered skim milk were inoculated with the same strains of L. monocytogenes and incubated at 32 or 40°C. Populations achieved by the pathogen at these temperatures, ca. 107 to 108/ml, were similar in skim milk, retentate, and permeate.
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3

HAGGERTY, PATRICIA, and NORMAN N. POTTER. "Growth and Death of Selected Microorganisms in Ultrafiltered Milk." Journal of Food Protection 49, no. 3 (March 1, 1986): 233–35. http://dx.doi.org/10.4315/0362-028x-49.3.233.

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Studies were made to compare the growth and death of Staphylococcus aureus, Streptococcus faecalis and Escherichia coli in skim milk concentrated by ultrafiltration to that in unconcentrated skim milk. Skim milk was volume concentrated to 2× in laboratory-scale stirred UF cells. Behavior of the organisms was analyzed in four inoculated milk samples: 2× retentate, 1× water-diluted retentate, milk equivalent (retentate plus permeate) and unconcentrated skim milk. Growth of each organism and of total aerobes did not vary in the four milk samples at either 7 or 13°C. For S. faecalis and E. coli, D-values for samples heated to 62.7°C did not significantly differ in the four milk samples (p>0.01). The D-value of S. aureus in water-diluted retentate was slightly but significantly lower than those in the other three milk samples (p<0.01), possibly due to the lowered lactose level in this sample.
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4

Garnot, Pascaline, Daniel Molle, and Michel Piot. "Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese." Journal of Dairy Research 54, no. 2 (May 1987): 315–20. http://dx.doi.org/10.1017/s0022029900025450.

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SummaryCamembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.
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5

KORNACKI, JEFFREY L., and ELMER H. MARTH. "Thermal Inactivation of Staphylococcus aureus in Retentates from Ultrafiltered Milk." Journal of Food Protection 52, no. 9 (September 1, 1989): 631–37. http://dx.doi.org/10.4315/0362-028x-52.9.631.

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Cells of Staphylococcus aureus strains 196E, 481, and 425 were thermally stressed at 56°C for 10 min in milk and enumerated on Plate Count Agar (PCA), Mannitol Salt Agar (MSA), and PCA with an overlay of MSA. PCA recovered more S. aureus 196E and 481 than did PCA/MSA, which recovered more than MSA. PCA/MSA recovered slightly more S. aureus 425 than did PCA, which recovered more than MSA. At 58°C, in order of decreasing heat resistance, the four strains of S. aureus originally isolated from food were 425 > 100 and 481 > 196E. Their D-values were 26,14,13, and 3.0 min, respectively. S. aureus 425 was more heat resistant in the stationary than in the log phase when heated at 58°C in whole milk. Heat resistance at 58°C increased overall during the stationary growth phase, but was fairly stable when the culture was from 17 to 25 h or from 41 to 49 h old. S. aureus 425 exhibited no consistent differences in heat resistance in concentrated (4X by volume) and unconcentrated skim or whole milk. Adjustments of protein (3.5–4.0% to 12.6–16%), milkfat (0.28–1.12% to 10%), and lactose (ca. 4.5–5.0% to ca. 14.5–15%) contents of milk and 4X (volume concentration) UF milk retentates afforded no significant thermal protection to S. aureus 425. Diafiltration of 4X skim milk reduced thermal protection of S. aureus 425 in the retentate over that of unconcentrated skim milk of the same lot when tested at 63 and 74°C. S. aureus 425 had greatest D-values (min) in skim milk (0.36 ± 0.05) and permeate (0.30 ± 0.14) followed by permeate from diafiltration (0.28 ± 0.06) when tested at 63°C.
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6

El-Samragy, Yehia A., Conly L. Hansen, and Donald J. McMahon. "Production of Ultrafiltered Skim Milk Retentate Powder. 2. Functional Properties." Journal of Dairy Science 76, no. 10 (October 1993): 2886–90. http://dx.doi.org/10.3168/jds.s0022-0302(93)77627-4.

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7

Mistry, V. V., and F. V. Kosikowski. "Fermentation of Ultrafiltered Skim Milk Retentates with Mesophilic Lactic Cheese Starters." Journal of Dairy Science 68, no. 7 (July 1985): 1613–17. http://dx.doi.org/10.3168/jds.s0022-0302(85)81003-1.

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8

Kealey, K. S., and F. V. Kosikowski. "Cottage Cheese from Ultrafiltered Skim Milk Retentates in Industrial Cheese Making." Journal of Dairy Science 69, no. 6 (June 1986): 1479–83. http://dx.doi.org/10.3168/jds.s0022-0302(86)80562-8.

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9

Solanki, Puneet, and Vijay Kumar Gupta. "Manufacture of low lactose concentrated ultrafiltered-diafiltered retentate from buffalo milk and skim milk." Journal of Food Science and Technology 51, no. 2 (August 29, 2013): 396–400. http://dx.doi.org/10.1007/s13197-013-1142-4.

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10

Kodinova, S., M. Dushkova, M. Miteva-Petrova, V. Yanakieva, S. Petrov, and Z. Denkova. "Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk." Irish Journal of Agricultural and Food Research 59, no. 1 (March 3, 2020): 1–11. http://dx.doi.org/10.2478/ijafr-2020-0001.

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AbstractUltrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) of 2 and 3 was performed. The ultrafiltration retentates obtained were used for production of probiotic yoghurts with three different starters. A control sample was prepared using skim cow’s milk. All yoghurts were analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number of specific microorganisms (Lactobacillus bulgaricus and Streptococcus thermophilus) and the total count of viable lactic acid bacteria for 28 d of storage. The results showed that the increase in the VRR during ultrafiltration increased the titratable acidity, as well as the dry matter of all yoghurts. Ultrafiltration concentration led to an increase in the count of viable lactic acid bacteria in all yoghurts which improved their functional properties. The highest values of the total number of viable lactic acid bacteria were determined in yoghurts obtained with starter 1CM, followed by starters MZ2 and ZD for both VRRs. Probiotic yoghurts with the highest organoleptic evaluation were obtained from ultrafiltration retentates at VRR = 2 and starters 1CM and MZ2.
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Dissertations / Theses on the topic "Ultrafiltered Skim Milk"

1

Raynes, Ronald Michael. "Influence of Process Parameters in the Manufacture of Cottage Cheese Curd from Ultrafiltered Skim Milk." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5391.

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A processing procedure for the manufacture of directly acidified cottage cheese curd from 16% total solids ultrafiltered retentate was developed. The effects of preacidification of skim milk before ultrafiltration and heat treatment of retentate were investigated to improve the functional and sensory qualities of retentate curd. Retentate directly acidified with phosphoric acid and glucono-delta-lactone to pH 4.7 formed a dense, rubbery curd that could not be handled well in a vat. A heat treatment of 71.1°C for 30 min applied to the retentate resulted in a curd with acceptable handling properties. However, this heat treatment caused the curd to shift in pH, become translucent in appearance, and have a pasty texture. Preacidification of the skim milk to pH 5.8 12 h prior to ultrafiltration, and a less severe heat treatment of 71.1°C for 6 min made a stable curd with good sensory quality. A 3 x 4 x 3 randomized split block design experiment was done to test the effects of preacidification and heat treatment on the properties of retentate curd. Skim milk was pasteurized at 62.8°C for 30 min and split into three lots which were unacidified, phosphoric acid added to pH 6.2, and phosphoric acid added to pH 5.85. The three lots of skim milk were ultrafiltered at 54.4°C to 16% total solids. Each lot was divided into four treatments which were unheated, heated to 71.1°C for 7 s, 76.7°C for 7 s, and 82.2°C for 7 s. Each vat was replicated three times. Cottage cheese pH, total solids, and six sensory attributes were measured. Finished cottage cheeses were evaluated by an expert panel of five judges. Total solids, protein content, and fines content of the whey were also measured. Preacidification treatment at pH 6.2 enhanced curd structure, which increased solids recovery, reduced fines, and improved curd appearance, firmness, and texture. Heat treatments caused softening of the curd and increased moisture content in the curd. Excessive heat treatment caused shattering, fines, and mealiness. The best curd from the experiment was produced from pH 6.2 retentate heat treated at 71.1°C for 7 s. Whey proteins decreased in wheys from retentates heat treated at 76.7°C for 7 sand 82.2°C for 7 s. The effects of heat treatment were more pronounced with increasing acidification.
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2

Ocampo-Garcia, Jorge Ricardo. "Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5344.

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Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H3Po4;100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5 °C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added to the retentate (17.6 g/kg retentate) and left undisturbed for approximately 80 min. The curd was cut at pH 4.7 with 0.64 cm curd knives and allowed 10 min for syneresis. Permeate obtained from the same lot of milk was acidified to pH 4.8 (66 g H3Po4;100 kg permeate), then added to the curd at 32.2°C (three parts permeate to four parts retentate) and used as a cooking vehicle. The curd was cooked to 59°C in 90 min. The curd was held at 59°C for 10 min, drained and washed once with ice water. Cream dressing containing 12.5% fat and 3% salt was used at the rate of two parts curd to one part dressing. Control cottage cheese was produced by a direct acid method from the same skimmilk used to produce ultrafiltered curd. Use of ultrafiltered skimmilk retentate for cottage cheese making resulted in 2.24% more curd (corrected to 20% solids) and 2.24% more curd per kg original milk protein than the control. However, satisfactory firmness in UF curd required slightly more than 20% solids in the final product. Sensory evaluations indicated that creamed cottage cheese was not significantly different (p
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3

Khan, Muhammad Mahabub A. "Ultrafiltered and diafiltered skim milk retentates in yogurt-making : composition, physical properties and sensory evaluation." 1990. http://hdl.handle.net/1993/17297.

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