Microbiological evaluation of Ultra-High-Temperature (UHT)-treated milk close to expiry date and routine home practices for preservation of milk
نویسندگان
چکیده
منابع مشابه
Microbiological And Chemical Analysis Of Raw, Pasteurized And UHT Milk During Preservation In India
Milk is very popular drink in India and is used for various purposes like for making tea coffee, making sweets, making dairy products etc. Milk contains up to 87% of water which can be easily adulterated by unscrupulous middlemen and uneducated farm workers. The aim of this study was to diagnose chemical, microbial content of milk during preservation. Major tests considered in the research work...
متن کاملMicrobiological quality analysis of raw, pasteurized, UHT milk samples collected from different locations in Bangladesh assay
5 Present study attempted to determine the microbiological quality of raw, pasteurized and UHT (Ultra High Temperature-processed) milk samples collected from different locations in Bangladesh. A total of 46 samples were studied including 22 raw milk samples from the local dairy markets and 24 different brands of pasteurized and ultrahigh temperature (UHT) treated milk manufactured in different ...
متن کاملSensorial Characteristics Of Goat Milk Cheeses Made From Ultra High-Pressure Homogenization-Treated Milk
Ultra-high pressure homogenization (UHPH) is one of the most promising alternatives to traditional thermal treatment of food preservations and diversification. However, little research exists on the sensory characteristics of milk cheeses made from UHPH-treated milk. The aim of the current work was to study the effect of UHPH in goat milk at a pressure of 200 MPa on the sensorial characteristic...
متن کاملColor Changes of UHT Milk During Storage
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results...
متن کاملThe Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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ژورنال
عنوان ژورنال: Indian Journal of Community Medicine
سال: 2015
ISSN: 0970-0218
DOI: 10.4103/0970-0218.158858