Works matching DE "HEAT treatment of milk"
Results: 274
不同热处理对水牛乳酪蛋白结构和加工性质的影响.
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- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 170, doi. 10.13982/j.mfst.1673-9078.2024.12.1192
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SURVEY OF HYDROTHERMAL PROCESSES IN THE FLOUR-MAKING PROPERTIES OF SOME SOFT WHEAT VARIETIES THAT ARE CULTIVATED IN OUR COUNTRY AND ABROAD.
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- Journal of Hygienic Engineering & Design, 2023, v. 42, p. 352
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On heating milk, the dissociation of ?-casein from the casein micelles can precede interactions with the denatured whey proteins.
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- Journal of Dairy Research, 2008, v. 75, n. 4, p. 415, doi. 10.1017/S0022029908003555
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Effects of phosphates and citrates on sediment formation in UHT goats' milk.
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- Journal of Dairy Research, 2008, v. 75, n. 2, p. 160, doi. 10.1017/S0022029908003166
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- Article
Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties.
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- Journal of Dairy Research, 2008, v. 75, n. 1, p. 69, doi. 10.1017/S0022029907003032
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- Article
Inactivation-denaturation kinetics of bovine milk alkaline phosphatase during mild heating as determined by using a monoclonal antibody-based immunoassay.
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- Journal of Dairy Research, 2007, v. 74, n. 3, p. 296, doi. 10.1017/S0022029907002555
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The self-association and thermal denaturation of caprine and bovine β-lactoglobulin.
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- European Biophysics Journal, 2018, v. 47, n. 7, p. 739, doi. 10.1007/s00249-018-1300-8
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Thermal stability of antiparasitic macrocyclic lactones milk residues during industrial processing.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2009, v. 26, n. 1, p. 57, doi. 10.1080/02652030802322879
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APPLICATION OF HIGH ELECTRIC FIELD PULSE TECHNIQUE FOR MICROBIAL INACTIVATION IN MILK.
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- Suranaree Journal of Science & Technology, 2014, v. 21, n. 4, p. 293
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- Article
Microstructure of kajmak skin layer made during kajmak production.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 150, doi. 10.15567/mljekarstvo.2020.0302
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Application of high intensity ultrasound treatment on Enterobacteriae count in milk.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 2, p. 125
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Utjecaj odabranih čimbenika na reološka i teksturalna svojstva probiotičkog jogurta.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 92
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Promjene dušičnih tvari tijekom zrenja polutvrdog sira proizvedenog na temelju koagregata proteina mlijeka.
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- Dairy / Mljekarstvo, 2007, v. 57, n. 3, p. 169
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Hydrolysis of lactose in milk by Kluyveromyces lactis β-galactosidase immobilized in polyvinylalcohol gel.
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- Journal of Food & Nutrition Research, 2009, v. 48, n. 2, p. 87
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Heat resistance of Cronobacter species ( Enterobacter sakazakii) in milk and special feeding formula.
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- Journal of Applied Microbiology, 2009, v. 107, n. 3, p. 928, doi. 10.1111/j.1365-2672.2009.04271.x
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Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.
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- Journal of Applied Microbiology, 2008, v. 105, n. 2, p. 540, doi. 10.1111/j.1365-2672.2008.03793.x
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Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment.
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- Journal of Applied Microbiology, 2006, v. 101, n. 1, p. 172, doi. 10.1111/j.1365-2672.2006.02897.x
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Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder.
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- Food Science & Technology International, 2004, v. 10, n. 6, p. 415, doi. 10.1177/1082013204049387
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The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 16, p. 8670, doi. 10.3390/ijms25168670
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Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins.
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- International Journal of Molecular Sciences, 2017, v. 18, n. 4, p. 721, doi. 10.3390/ijms18040721
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Tratamiento Térmico de Leche: Influencia del pH y CaCl<sub>2</sub> en la Elaboración de Queso Cuartirolo.
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- Información Tecnológica, 2010, v. 21, n. 5, p. 107, doi. 10.4067/S0718-07642010000500014
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Low-fat high-protein fermented milk product with oat extract as a nature stabilizer.
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- Agronomy Research, 2020, v. 18, n. (S3), p. 1804, doi. 10.15159/AR.20.067
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The freezing point of raw and heat treated sheep milk and its variation during lactation.
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- Acta Veterinaria Brno, 2013, v. 82, n. 2, p. 187, doi. 10.2754/avb201382020187
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Impact of Heat Treatment on the Freezing Points of Cow and Goat Milk.
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- Acta Veterinaria Brno, 2009, v. 78, n. 4, p. 679, doi. 10.2754/avb200978040679
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Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
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- Journal of Texture Studies, 2020, v. 51, n. 4, p. 680, doi. 10.1111/jtxs.12524
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Microbes and Anti-Microbial Substances in Pasteurized Milk Sold in Oman.
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- International Journal of Food Properties, 2004, v. 7, n. 3, p. 615, doi. 10.1081/JFP-200033060
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A Protein-Based Approach for Greek Yogurt Authentication via an HRMS Technique (MALDI-TOF MS) and Milk Powder Detection as a Fraudulent Addition.
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- Foods, 2025, v. 14, n. 4, p. 693, doi. 10.3390/foods14040693
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Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating.
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- Foods, 2025, v. 14, n. 1, p. 33, doi. 10.3390/foods14010033
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Determination of Protein Interaction in Milk Protein Concentrate Powders Manufactured from pH-Adjusted and Heat-Treated Skim Milk.
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- Foods, 2024, v. 13, n. 23, p. 3832, doi. 10.3390/foods13233832
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Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals: Technological Quality and Nutritional Effect in Male Wistar Rats.
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- Foods, 2024, v. 13, n. 16, p. 2533, doi. 10.3390/foods13162533
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Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels.
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- Foods, 2024, v. 13, n. 8, p. 1236, doi. 10.3390/foods13081236
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Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism.
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- Foods, 2024, v. 13, n. 2, p. 192, doi. 10.3390/foods13020192
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Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk.
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- Foods, 2023, v. 12, n. 11, p. 2260, doi. 10.3390/foods12112260
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Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese.
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- Foods, 2023, v. 12, n. 8, p. 1735, doi. 10.3390/foods12081735
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Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS.
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- Foods, 2023, v. 12, n. 5, p. 1071, doi. 10.3390/foods12051071
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Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey.
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- Foods, 2022, v. 11, n. 24, p. 3953, doi. 10.3390/foods11243953
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Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry.
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- Foods, 2022, v. 11, n. 9, p. 1233, doi. 10.3390/foods11091233
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Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs.
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- Foods, 2022, v. 11, n. 5, p. 635, doi. 10.3390/foods11050635
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The Effect of Heat Treatment on Cow's Milk Protein Profiles.
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- Foods, 2022, v. 11, n. 7, p. 1023, doi. 10.3390/foods11071023
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EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON THE MINERAL BALANCE BETWEEN THE SOLUBLE AND COLLOIDAL PHASES OF CAMEL MILK.
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- Zagazig Journal of Agricultural Research, 2016, v. 43, n. 6A, p. 2145, doi. 10.21608/zjar.2016.65578
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EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON ORGANOLEPTIC PROPERTIES OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED WITH RAW OR PASTEURIZED MILK.
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- Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 70
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FATTY ACID AND SENSORY PROFILE IN THE PROCESS OF RIPENING OF KASCHKAVAL CHEESE FROM COW'S MILK PRODUCED BY MICROWAVE TREATMENT.
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- Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 45
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EFFECT OF HEAT TREATMENT ON KEEPING QUALITY OF CAMEL MILK.
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- Annals: Food Science & Technology, 2014, v. 15, n. 2, p. 239
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Scientific Opinion on the safety of 'heat-treated milk products fermented with Bacteroides xylanisolvens DSM 23964' as a novel food.
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- EFSA Journal, 2015, v. 13, n. 1, p. 3956, doi. 10.2903/j.efsa.2015.3956
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- Article
Effects of human donor milk on gut barrier function and inflammation: in vitro study of the beneficial properties to the newborn.
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- Frontiers in Immunology, 2023, v. 14, p. 01, doi. 10.3389/fimmu.2023.1282144
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The impact of some parameters on volatile compounds in hard type cheeses.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 74, doi. 10.17508/CJFST.2016.8.2.06
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IMPROVING QUALITY CONTROL MEASURES IN THE DAIRY INDUSTRY: UTILIZING DYNAMICS OF DIRT RESISTANCE FACTOR (Rd) VALUE AND TIME OF EFFECTIVE BACTERIAL CONTAMINATION PREVENTION.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2024, v. 17, n. 1, p. 123, doi. 10.31926/but.fwiafe.2024.17.66.1.7
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Influence of Ultra-Heat Treatment on Properties of Milk Proteins.
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- Polymers (20734360), 2021, v. 13, n. 18, p. 3164, doi. 10.3390/polym13183164
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Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Çökelek Cheese Made from Goat Milk.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2012, v. 18, n. 2, p. 177
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Factors affecting the microbiological quality and contamination of farm bulk milk by Staphylococcus aureus in dairy farms in Asella, Ethiopia.
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- BMC Microbiology, 2023, v. 23, n. 1, p. 1, doi. 10.1186/s12866-022-02746-0
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- Article