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% ...

background: aflatoxin m1 (afm1) as a carcinogenic and toxic compound has considerable significance from public health viewpoint. the aim of this study was to determine the level of afm1 in pasteurized and uht milk in west-azerbaijan province of iran. methods: a total of 360 commercial milk samples including 220 pasteurized milk and 140 ultra-high-temperature (uht) milk were purchased randomly f...

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...

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....

Milk is a source of shortfall nutrients in children's diets, but most children do not consume recommended amounts. We measured consumption of milk by elementary-schoolchildren (grades 3-5) in a diverse sample of schools before and after implementation of the US Department of Agriculture's updated meal regulations requiring flavored milk to be fat-free. Flavored milk consumption did not change f...

Milk was thermally processed by Ultra-High-Temperature (UHT, 132 to 154 C for 0 to 12 sec) and Vat (VAT, 66 C to 88 C for 0 to 30 min) systems. Representative milks were fermented into gels by a traditional yoghurt fermentation procedure. Selected functional properties, i.e. whey protein denaturation, gel strength, and their interrelationship were studied. Denaturation behavior of the five whey...

Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature] processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble...

r s m ( BSTRACT bjective Little research has been conducted on health ffects associated with consumption of flavored milk. The urposes of this study were to compare nutrient intakes nd body measures among children and adolescents rinking flavored milk (with or without plain milk), exlusively plain milk, and no milk. esign Data used in the study included intakes reported n 24-hour dietary recall...

The ability to growth in milk is an important feature for lactic acid bacteria (LAB) used as starters for fermented milk products. Several decades ago the results of the studies varied widely: some of them showed that LAB grew better in raw milk and others demonstrated improved growth of the bacteria in heat-treated milk (Foster et al., 1952). The effectiveness of heat treatment of milk as a to...