Color Changes of UHT Milk During Storage
نویسندگان
چکیده
منابع مشابه
Color Changes of UHT Milk During Storage
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results...
متن کاملEffects of Storage on Some Physico-Chemical Characteristics of UHT Milk Stored at Different Temperature
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...
متن کاملColor and Oxidation Changes in Camel Meat during Storage
The objective of this research was to study of color and oxidation changes in camel meat during storage. In this study longissiums muscles of camel meat were excised and stored at 4±1. Lipid oxidation, TVN, Colour and sensory Characteristics were determined. For color, L* and b* increased during storage but a*and croma decreased with time. TVN increased over time during storage. Our study showe...
متن کاملSimultaneous HPLC-DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow’s milk and their changes during storage
An improved extraction and HPLC method for the simultaneous extraction and quantitation of retinol, α-tocopherol, α-tocotrienol and β-carotene was developed to analyze commercial whole/semi-skim/skim samples of raw/pasteurized/UHT milk in transparent plastic/glass bottles and Tetra Brik containers. The sample preparation method required prior saponification at 40oC for 15 min followed by n-hexa...
متن کاملIncidence and survival of Bacillus sporothermodurans during processing of UHT milk
The presence of Bacillus sporothermodurans in retail UHT milk along with milk from different points of a processing line was determined. The effect of chilling, preheating, UHT, reprocessing and H2O2 individually and in combination on the survival of B. sporothermodurans was also investigated in broth. Design/methodology/approach Standard plate counts were conducted for all milk samples and iso...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Sensors
سال: 2008
ISSN: 1424-8220
DOI: 10.3390/s8095961