Sterilized Milk

Amino-acid content of raw and heat-sterilized cow's milk.

It is well known that the nutritive value of milk proteins is reduced by heating, for example when milk is brought to, and kept for some time at, its boiling point. The reduction may be due either to the breakdown of certain amino acids under the influence of heat, or to combination of amino acids with other chemical constituents of milk, as in the formation of the so-called Schiff bases due to...

Fat Separation in Evaporated Milk II. Age-Thinning Of Concentrated, Sterilized Milk

Determination of RT-PCR detection limit of live and dead Salmonella cells in raw and sterilized milk

The objective of the current study was to evaluate the reproducibility of a reverse transcriptase PCR (RT-PCR)-based technique to differentiate viable and dead Salmonella cells in raw and sterilized milk. The microorganism was initially inoculated into the milk samples followed by incubating at 37°C for 4 h prior to inactivation by heat at 80°C for 10 min. The treated and non-treated samples we...

Effect of non-sterilized pectin

Axenic (germfree) and holoxenic (conventional) rats were given a pectincontaining diet (5 %1 or a pectin-free diet. The diet was not sterilized and the axenic state was maintained by the addition of antibiotics. Pectin modified little or not at all the quantity of bile acids in the small intestine, fecal bile acid excretion and fecal elimination of the sum of cholesterol and bile acids. It simi...

Reproducibility of sterilized rubber impressions.

Impressions, dentures and other dental appliances may be contaminated with oral micro-flora or other organisms of varying pathogenicity from patient's saliva and blood. Several approaches have been tried to control the transmission of infectious organisms via dental impressions and because disinfection is less effective and has several drawbacks for impression characterization, several steriliz...