scholarly journals MICROBIOLOGICAL QUALITY OF EGYPTIAN ULTRA-HIGH TEMPERATURE PROCESSED (UHT) MILK

1989 ◽  
Vol 21.2 (42) ◽  
pp. 63-69
Keyword(s):  
High Temperature ◽  
Microbiological Quality ◽  
Uht Milk ◽  
Ultra High Temperature

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks

1994 ◽  
Vol 57 (8) ◽  
pp. 737-739 ◽  
Author(s):  
NIEVES CORZO ◽  
TERESA DELGADO ◽  
ESPERANZA TROYANO ◽  
AGUSTIN OLANO
Keyword(s):  
High Temperature ◽  
Ambient Temperatures ◽  
Uht Milk ◽  
Milk Samples ◽  
Powder Milk ◽  
Reconstituted Milk ◽  
Ultra High Temperature

Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.

Changes occurring in stabilized ultra-high-temperature-treated whole milk during storage

2018 ◽  
Vol 85 (4) ◽  
pp. 449-452
Author(s):  
Fernando César dos Santos ◽  
Fabiano Érisson da Cunha ◽  
Érika de Pádua Alves ◽  
Flávia de Almeida Bergonse Pereira ◽  
Elsa Helena Walter de Santana ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Processing Plant ◽  
Uht Milk ◽  
Cell Counts ◽  
Whole Milk ◽  
Ultra High Temperature

This Research Communication describes the relationship between casein, free fatty acids (FFAs) and the storage period of ultra-high temperature-treated (UHT) whole milk observed for a period of 120 d of labelled shelf-life. Moreover, we aim to estimate the daily rate of casein degradation in UHT whole milk, and the total length of time estimated for its full degradation. With this aim, ten sets of samples were evaluated from batches of UHT milk manufactured by a dairy processing plant in Parana State, Brazil on 10 different days. Each set was comprised of one liter of raw milk and 12 units of 1 litre cartons of UHT milk, and represented one batch of production. Total mesophilic (TMC), psychrotrophic (TPC), and somatic cell counts (SCC) of raw milk were assessed. UHT milk was assessed for fat (%), sialic acid (mg/l), casein (%), and FFA contents. TMC ranged from 3·5 × 106 to 3·1 × 107 CFU/ml; TPC, from 106 UFC/ml and higher; and SCC, from 18 × 104 SC/ml to 4·83 × 105 CS/ml. Casein (r = −0·991; R2 = 0·9822) and FFA (r = 0·962; R2 = 0·9245) contents, and storage time of UHT milk were correlated (P < 0·05). The rate of casein hydrolysis was estimated as 0·021 g/100 g UHT whole milk/day. A complete breakdown of casein was estimated to occur by the 560th day post-manufacture. Although age gelation was not observed in our study, the report herein corroborates the understanding that the microbiological quality and SCC of raw milk are important components involving the integrity of casein and lipids of UHT milk during shelf-life.

scholarly journals AVALIAÇÃO DA COMPOSIÇÃO FÍSICO-QUÍMICA E ROTULAGEM DE DIFERENTES MARCAS DE LEITE UHT INTEGRAL

2017 ◽  
Vol 13 (Especial 2) ◽  
pp. 51-59
Author(s):  
Rodrigo Alves de Sousa ◽  
Dayana Silva Batista Soares ◽  
Ellen Godinho Pinto ◽  
Brenda Ventura de Lima e Silva
Keyword(s):  
High Temperature ◽  
Titratable Acidity ◽  
Important Food ◽  
Dry Extract ◽  
Mean Values ◽  
Uht Milk ◽  
Physico Chemical ◽  
Whole Milk ◽  
Ultra High Temperature

Milk is a very important food in human food, thanks to its nutritious content. UAT (Ultra High Temperature) or Ultra High Temperature (UHT) milk is the homogenised milk that has been submitted for 2 to 4 seconds at a temperature of 130 ° C to 150 ° C. Among the various components of milk are water , In greater quantity, fat, proteins and carbohydrates. The objective of this study was to evaluate UHT whole milk milks, commercial brands in the southern region of Goiás, as well as their physico-chemical characteristics and to compare the results with the current legislation standards and the information contained in the labels. To evaluate the physicochemical quality of the UHT milk, it was evaluated cryoscopic index, density, titratable acidity, pH, fat content and total dry extract (EST) and defatted (ESD). The results were compared with the quality standards established by the legislation. Sample labels were reviewed for legislation on general labeling, nutritional labeling, allergy and intolerance information. The samples analyzed 52 Colloquium Agrariae, vol. 13, n. Especial 2, Jan–Jun, 2017, p. 51-59. ISSN: 1809-8215. DOI: 10.5747/ca.2017.v13.nesp2.000208 presented acidity (ranging from 15.00 ± 0.12 to 15,60 ± 0,26 ºD), pH (from 6.66 ± 0.01 to 6.74 ± 0.02, cryoscope index (- 0.535 ± 0.003 at -0.538 ± 0.002), dry extract defatted (8.35 ± 0.14% at 8.83 ± 0.03%), density (1.029 ± 1.270 g / L at 1.032 ± 0.461) in accordance with B, C and D presented mean values of fat, 2.9 ± 0.06%, 2.9 ± 0.13%, and 2.80 ± 0.12%, respectively, below. Of the legislation and only the B mark had a lower EST value (11.25 ± 0.09%) than the legislation.

scholarly journals ATP-Bioluminescence as a method to evaluated microbiological quality of UHT milk

2014 ◽  
Vol 66 (6) ◽  
pp. 1909-1916 ◽  
Author(s):  
A.F. Cunha ◽  
A.D. Lage ◽  
M.M. Pereira e Araújo ◽  
C.F. Abreu ◽  
A.R. Tassinari ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Brain Heart Infusion ◽  
Plate Count ◽  
Culture Methods ◽  
Uht Milk ◽  
Milk Samples ◽  
Plate Count Agar ◽  
Atp Bioluminescence ◽  
Mesophilic Microorganism

New approaches are needed to quickly indicate possible contamination of UHT milk, among them the technique of ATP-Bioluminescence. Therefore, the aim of this study was to compare the results of culture methods with the results of ATP-Bioluminescence technique of 102 UHT whole milk samples incubated at 48, 72, and 168 hours. UHT milk samples were analyzed for the presence of mesophilic and psychrotrophic aerobic microorganisms using Plate Count Agar (PCA), Brain-Heart Infusion (BHI) media and PetrifilmTM Aerobic Count (AC) plates. The ATP-Bioluminescence technique was applied through the Microbial Luminescent Screening (MLS) system. Significant correlations were found between counts of aerobic mesophilic microorganisms on PCA, PetrifilmTM AC, BHI and results of ATP bioluminescence technique (P≤0.05). The ATP-Bioluminescence technique had higher correlation with counting method in PCA than BHI media. At lower pass/fail limits of Relative Light Units (60, 50, 45 and 40 RLU), the number of samples identified as positive increased and statistically agreed with aerobic mesophilic microorganism counts (P>0.05). For the dairy industry, the ATP-Bioluminescence technique may become an important tool that assists the official methods to quickly monitor the microbiological quality of UHT milk though this will likely require a threshold below 150 RLU.

scholarly journals THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK

2021 ◽  
Vol 1 (2) ◽  
pp. 142-152
Author(s):  
Selawati Palilati ◽  
Fahrullah ◽  
Ishak Korompot
Keyword(s):  
High Temperature ◽  
Ph Value ◽  
Average Score ◽  
Apis Dorsata ◽  
Significance Level ◽  
Uht Milk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Ultra High Temperature

The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was  done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P<0,01) between treatment. The higher the use of  wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.

The effect of liming on the microbiological quality of urban sludge

2001 ◽  
Vol 43 (12) ◽  
pp. 195-200 ◽  
Author(s):  
B. Mignotte-Cadiergues ◽  
A. Maul ◽  
A. Huyard ◽  
S. Capizzi ◽  
L. Schwartzbrod
Keyword(s):  
High Temperature ◽  
Microbiological Quality ◽  
Dry Weight ◽  
Pathogenic Microorganisms ◽  
Pathogen Elimination ◽  
Helminth Eggs ◽  
Residual Sludge ◽  
Ph Increase

Treatments applied to sludge in order to stabilise and dehydrate them may give notable inactivation of microorganisms. This is observed when sludge is exposed either to high temperature or drastic pH when residual sludge is limed. The control of virological, parasitological and bacteriological sludge quality by detecting pathogenic microorganisms is slow and too expensive to be commonly practised. Thus, it is possible to replace pathogenic microorganisms detection by that of contamination indicators. The aim of this study was to determine the influence of liming on the behaviour of pathogenic microorganisms detected in urban sludge. The detection of Salmonella and helminth eggs was carried out in liquid sludge (2-3% dryness) and solid sludge (23% dryness) with added lime (0-45% weight/dry weight) and stored for 24 h-46 weeks. The results showed that liming modified some characteristics such as temperature, dryness and pH of the sludge. It appeared that, whatever the percentage of added lime, the temperature of liquid sludge did not change while it increased by about 9°C when 30-45% lime was added to solid sludge. In the same way, the dryness of liquid sludge did not change during the liming, whereas the dryness of 45% limed solid sludge increased from 23% to 31%. Finally, 15%, 30% and 45% liming gave a pH of at least 10, 11.5 and 12, respectively, although the pH increase depended on the sludge type. The efficiency of liming was considered to be related to the pH and not to the percentage of added lime. Three factors determined the efficiency of pathogen elimination: (a) the pH reached by the sludge, (b) the period of liming activity and (c) the dryness of the sludge. Salmonella were eliminated from liquid sludge in 24 h at pH 10.7 and from solid sludge in 24 h at pH 10.0. Viable helminth egg concentration decreased to 3 eggs/10 g DM in liquid sludge in 14 d at pH 11.9 and 60 d at pH 11.6. In solid sludge, egg reduction was achieved in 24 h at pH 12.5, 7 d at pH 12.0 and 14 d at pH 11.5. From this study, it appeared that liming resulted in a much better microbiological quality of liquid sludge if its pH was maintained at 11.6 over 60 d or at pH 11.9 for 14 d. Solid sludge needed to be maintained at pH 11.5 for 14 d, pH 12.0 for 7 d or pH 12.5 for 24 h to achieve similar results.

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