Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk
نویسندگان
چکیده
منابع مشابه
Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage
The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121...
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 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 کاملconsequence analysis of the leakage, ignition and explosion during high pressure sour gas injection process to the oil reservoir
there is no doubt that human being needs to become integrated with industry and industry needs to be progressed, daily. on the other hand, serious events in industrial units specially in oil industries has been shown that such damages and events are industry related ones. the consequence of such events and damages which resulted in chemical and poisoned explosions and loss of life and property ...
The effect of high pressure homogenization on microorganisms in milk
Milk is a highly consumed product worldwide mainly because of nutrient content, but this rich composition associated to pH and water activity makes the milk an ideal medium for microbial growth. The thermal process is usually applied to guarantee microbial stability of milk, however, the heat promotes undesirable changes in the milk sensory and nutritional characteristics. Therefore, recent res...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Research International
سال: 2018
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2018.02.068