Milk is the largest source of iodine in UK diets and an earlier study showed that organic summer milk had significantly lower iodine concentration than conventional milk. There are no comparable studies with winter milk or the effect of milk fat class or heat processing method. Two retail studies with winter milk are reported. Study 1 showed no effect of fat class but organic milk was 32.2% low...

teurizers (1). I f these various precautions are not sufficient to produce a satisfactory steam supply, the alternative is the production of culinary steam from potable water, using the unsatisfactory primary steam supply as a source of heat. The 3A recommended practice just referred to includes a sketch of the recommended location of the parts necessary for such an installation. The other alte...

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...

Lot-sizing and scheduling are a well-known problem. However, there only few works addressing the problem in food industry. We propose mixed-integer-programming model for lot-sizing dairy production process. The latter is composed of standardisation tanks that can store different types flavours ultra-high temperature (UHT) lines. considers limited shelf life liquid bottleneck alternate between s...

Cresce a demanda por substitutos do leite pessoas que alegam preocupações ambientais, sustentáveis ou exibem algum tipo de restrição alimentar como veganos, vegetarianos, intolerantes à lactose alérgicos proteína leite. Dentro destes aumenta-se o consumo bebidas vegetais as quais ainda carecem uma legislação específica e consolidada para controle sua identidade qualidade já é estabelecido UHT. ...

The luminescence spectra of milk containing rhodamine 6G are shown to exhibit typical signatures of random lasing when excited with 532 nm laser pulses. Experiments carried out on whole and skim forms of two commercial brands of UHT milk, with fat volume concentrations ranging from 0 to 4%, presented lasing threshold values dependent on the fat concentration, suggesting that a random laser tech...