Transgenic cows secreting over 3 microg of lysostaphin/ mL of milk are protected against mastitis caused by Staphylococcus aureus, but it is unknown if active lysostaphin persists through dairy processing procedures or affects the production of fermented dairy foods. The objective of this study was to determine the fate of lysostaphin as milk was pasteurized and then processed into cheese. Raw ...

Rare ultrahigh-temperature–(near)ultrahigh-pressure (UHT–near-UHP) crustal xenoliths erupted at 11 Ma in the Pamir Mountains, southeastern Tajikistan, preserve a compositional and thermal record at mantle depths of crustal material subducted beneath the largest collisional orogen on Earth. A combination of oxygen-isotope thermometry, major-element thermobarometry and pseudosection analysis reve...

Abstract: Glass ionomer cement (GIC) is a restorative material used in child dental care with anti-cariogenic properties and fluoride release. However, this GIC has some disadvantages, such as high solubility due to acid particles that can cause surface roughness. Children at young age typically drink milk, Ultra High Temperature (UHT) milk or soy which may affect the material. This study aimed...

This study evaluated by an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: Sprite® Zero Low-calorie Soda Lime (positive control), Parmalat® ultra high temperature (UHT) milk, Ades® Original soymilk, Leão® Ice Tea Zero ready-to-drink low-calorie peach-flavore...

Abstract Partial melting during high-temperature to ultrahigh-temperature (UHT) metamorphism facilitates crustal differentiation, element transfer, and the evolution of topography in orogens, however mechanisms that drive heating Earth’s crust remain controversial. We provide new evidence from ca. 2.3 Ma dacites Tibetan Plateau, representing youngest known UHT metamorphic event. Our results sho...

In the ultra-high temperature (UHT) process, fluid is raised above 135 °C for a short period of time (typically 4 seconds) and then quickly cooled ensuring no microbes remain in final product. To have better quality processed milk, stringent control system necessary. solve this problem detailed control-oriented mathematical model heating UHT application developed block diagram established by id...