*Corresponding author: Adil Salman E-mail: [email protected] AbstractThis study was designed to monitor some bacteriological and physical quality of milk from two dairy factories before and after pasteurization, and also to assess the compliance of this quality detected with the standard set by the Sudanese Standards and Meteorology Organization (SSMO). Two hundred and Twenty raw and pasteuriz...

Skim, sweet buttermilk, and butter-derived aqueous phase components were used to reemulsify low-melt butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated. Creams homogenized prior to pasteurization had significantly (p<0.05) gre...

Pasteurization is still in its infancy in India, the vast majority of the people being content with boiled milk which, in spite of its keeping qualities and distinct flavour, suffers from the disadvantage of having lost some of its nutritive value owing to excessive heating. In cities, where the milk supply is at present in very unsatisfactory state, the demand for pasteurized milk is growing, ...

Executive Summary I. Charge and Statement of the Problem II. NACMCF Definition of Pasteurization III. Response to Questions in the Charge 1. What are the scientific criteria that should be used to determine if a process is equivalent to pasteurization? 2. What, if any, further research is needed to determine criteria? 3. What is the most resistant microorganism of public health significance for...

Asparagus spears are sensitive to thermal treatments. Lengthy pasteurization at elevated temperatures may cause severe thermal degradation. In this research we explored the application of short-time microwave pasteurization for pickled asparagus in glass bottles and studied the effect of this process on the textural quality of the products in comparison with the conventional hot-water pasteuriz...

in this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of aloe vera gel juice was investigated. aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºc for 1 min. the effect of pasteurization on vitamin c, total phenolic content  and juice color was evaluated. the samples pasteurized conventi...

In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a "tunnel" of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture o...

conclusions the present study showed that the iodine concentration is not decreased during the heating process in sterilization, indicating that supplemented sterilized milk could be a good alternative vehicle for dietary iodine in the prevention of iodine deficiency. results the inclusion of ki in the diet of the dairy cows in these 2 separate experiments increased their milk iodine levels. pa...