The thermal inactivation characteristics of Bacillus subtilis A spores suspended in skim milk with the use of large-scale ultrahigh temperature (UHT) processing equipment were investigated in terms of survival as measured with two plating media. Data on survival immediately after UHT treatments were recorded in temperature-survivor curves, time-survivor curves, and decimal reduction time (DRT) ...

The aim of this study was the evaluation of 15 days dietary regimen of depurinized (DP) milk (obtained using our patented technological procedures) or 1.5% fat UHT milk instead of standard chow diet, on rat thymus and bone marrow MyD88/Akt/p38, NF-κB, caspase-1 and endonuclease pathways, in relation to peripheral blood cell composition. To determine whether the reduced mass of the thymus is a c...

EFFECTS OF STABILIZERS AND pH ADJUSTMENTS ON MILK PROTEINS IN UHT-TREATED CITRUS JUICE/SKIM MILK BLEND DRINK

The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)-processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% ...

OBJECTIVE To compare four computed tomographic (CT) enteric contrasts (pasteurized whole milk, UHT whole milk, water, and diluted iodine contrast) in various aspects, including gastrointestinal (GI) distension, mural visualization, GI landmark distinction, taste, patients 'satisfaction, adverse effects, and prices. MATERIAL AND METHOD Sixty patients scheduled for whole abdominal CT at the pre...

Gelation of camel milk is a challenge to the industrial utilization. This study investigated impact low-temperature long-time (LTLT) and high-temperature short-time (HTST) pasteurization, ultra-high temperature (UHT) treatment, high-pressure processing (HPP), at 300 600 MPa, on rheological properties fermented milk. Both bovine were by Lactiplantibacillus plantarum Ligilactobacillus salivarius....

The goals of this study were to determine L-ascorbic acid concentrations in various milk products, and to evaluate the effect of storage time on L-ascorbic acid in milk. Commercial plain milk samples were obtained from either a raw-food market or a supermarket, in Mae Hia, Mueang District, Chiang Mai Province, Thailand, during July, 2008. The types of milk were separated based on fat percentage...

Fermentation of milk yields many other products apart from lactic acid. This study was carried out to monitor the progress of fermentation by measuring the total solute concentration i.e. osmolality in fermenting milk. Five samples each of raw milk, pasteurised milk and UHT (ultra-high temperature treated) milk were incubated aerobically without starter culture at 37°C for 3 days. Osmolality wa...

Raw milk for UHT processing at commercial dairy plant was collected from well managed dairy farms. The milk was processed by direct system and heated at 143145oC for 3-5S, then aseptically packed. Three different batches of UHT milk were used in this study. Samples of UHT milk were analysed after processing and during storage at 4, 22 and 37oC ± 2°C for 6 months. The changes in pH, acidity as l...