Sökning: "UHT milk"

Visar resultat 1 - 5 av 6 avhandlingar innehållade orden UHT milk.

  1. 1. Milk Folates: Characterisation and Availability

    Författare :Karin Wigertz; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; availability; ileostomy model; in vitro; HPLC; folate-binding protein; Milk; folates; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : With the ultimate goal to study milk folate bioavailability, a reverse-phase HPLC technique was developed and compared with a radioprotein binding assay. All methods showed similar ranges for folates in cow’s milk, with the variation attributed to seasonal variations and the use of different starter cultures. LÄS MER

  3. 2. Evaluation of UHT milk processed by direct steam injection and steam infusion technology

    Författare :Bozena Malmgren; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; sedimentation; gel formation; microstructure; TEM transmission electron microscopy; immunogold labelling; heat effects; Technological sciences; Teknik; Food and drink technology; Livsmedelsteknik; proteolysis; steam infusion; UHT milk; steam injection;

    Sammanfattning : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. LÄS MER

  4. 3. Impact of sampling month and processing and storage conditions on UHT milk stability

    Författare :Jing Lu; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : .... LÄS MER

  5. 4. Thermal processing of milk: Effects on nutrient content and physical properties

    Författare :Shruti Lalwani; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Bovine milk; heat treatment; storage; nutrient; vitamin degradation; physical property; UHT milk; ESL milk; dairy production; kinetic modelling;

    Sammanfattning : Milk is a nutrient-dense fluid which is essential for a healthy balanced diet. Thermal processing is the dominating approach in the dairy industry to ensure food safety, however, heat treatment can alter both the composition and quality of the milk. LÄS MER

  7. 5. Stability of ultra-high temperature treated milk : the effect of raw milk quality, storage temperature and storage time

    Författare :Maria Karlsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. LÄS MER