[HTML][HTML] Thermal processing of buffalo milk–A review
The nutritional, physicochemical, and functional properties of milk are affected by thermal
processing. Buffalo milk make a substantial contribution to global milk production but there …
processing. Buffalo milk make a substantial contribution to global milk production but there …
[HTML][HTML] Processing sheep milk by cold plasma technology: Impacts on the microbial inactivation, physicochemical characteristics, and protein structure
S Wang, Y Liu, Y Zhang, X Lü, L Zhao, Y Song… - Lwt, 2022 - Elsevier
This study aimed to evaluate the impacts of cold plasma processing time of 30 s, 180 s, and
300 s (CSM30, CSM180, and CSM300) on the microbial inactivation, physicochemical …
300 s (CSM30, CSM180, and CSM300) on the microbial inactivation, physicochemical …
[HTML][HTML] Destabilization of ultra-instantaneous ultra-high-temperature sterilized milk stored at different temperatures
K Fan, P Wu, M Guo, Y Wang, Y Cao, P Wang… - Journal of Dairy …, 2024 - Elsevier
ABSTRACT Ultra-instantaneous UHT (UI-UHT,> 155° C,< 0.1 s) treated milk exhibits higher
retention of active protein than regular UHT milk. However, UI-UHT products demonstrate …
retention of active protein than regular UHT milk. However, UI-UHT products demonstrate …
[HTML][HTML] 2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage
Y **, S Ikram, T Zhao, Y Shao, R Liu, F Song… - Journal of Dairy …, 2023 - Elsevier
Flavor sensation is one of the most prevalent characteristics of food industries and an
important consumer preference regulator of dairy products. So far, many volatile compounds …
important consumer preference regulator of dairy products. So far, many volatile compounds …
“Reference sample comparison method”: A new voltammetric electronic tongue method and its application in assessing the shelf life of fresh milk
S Cheng, Y Qin, Y Mao, Y Cao, R Zheng, J Han, S Tian… - Food Chemistry, 2025 - Elsevier
Shelf life is a critical comprehensive indicator of food quality. Voltammetric electronic tongue
(V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall …
(V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall …
Exploration of interaction between α-lactalbumin and β-lactoglobulin under dUHT treatment and storage: Experimental and molecular dynamics study
T Zhang, Y Liu, P Wang, Y Li, F Ren, H Yi - Food Hydrocolloids, 2023 - Elsevier
Direct ultra-high temperature (dUHT) milk is considered as the next generation of liquid milk
product because it keeps more nutritional ingredients and better flavor than UHT milk …
product because it keeps more nutritional ingredients and better flavor than UHT milk …
The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage
X Lan, S Wu, Q Du, L Min - Foods, 2024 - mdpi.com
The quality of pasteurized milk is commonly assessed through microbiological analysis, with
variations in storage conditions significantly impacting the suppression of bacterial growth …
variations in storage conditions significantly impacting the suppression of bacterial growth …
Milk serum peptidomics revealed the age gelation of direct UHT milk
T Zhang, Y Liu, J Cao, L Jiang, K Lin, P Wang, F Ren… - Food Chemistry, 2024 - Elsevier
Age gelation is undesirable for direct UHT (dUHT) milk, which is closely related to protein
hydrolysis. However, little information is available for the role of serum peptides during the …
hydrolysis. However, little information is available for the role of serum peptides during the …
[HTML][HTML] Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk
C Tyl, SM Johansen, KA Kristoffersen, TG Devold… - International Dairy …, 2024 - Elsevier
UHT milk is stable towards spoilage for months, but chemical and enzymatic reactions occur
during storage. This study evaluated whether changes over storage (at 4, 20 or 30° C, for 30 …
during storage. This study evaluated whether changes over storage (at 4, 20 or 30° C, for 30 …
A comprehensive study of the instability of direct-steam-infusion UHT milk: Insights from metabolomics and proteomics
T Zhang, Y Liu, J Cao, L Jiang, H Yi - Food Bioscience, 2024 - Elsevier
Direct-steam-infusion UHT (dUHT) milk retains more nutrients compared to traditional UHT
milk but challenged by age gelation, impacting shelf life. To understand this instability, raw …
milk but challenged by age gelation, impacting shelf life. To understand this instability, raw …