scholarly journals Quality of ultra-high temperature treated chocolate milk manufactured in Bangladesh

2015 ◽  
Vol 44 (2) ◽  
pp. 128-131
Author(s):  
MA Sabbir ◽  
R Habib ◽  
MH Rashid ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Coliform Bacteria ◽  
Chocolate Milk ◽  
Manufacturing Companies ◽  
Viable Bacteria ◽  
Insignificant Difference ◽  
Different Levels ◽  
Microbiological Properties ◽  
Ultra High Temperature

Quality of ultra-high temperature (UHT) treated chocolate milk manufactured by different manufacturing companies of Bangladesh was evaluated. The milk samples were collected from retail shops of different markets supplied by three major dairy brands namely Aarong, Starship and Milkman. From the organoleptic tests it was found that there were no significant variation in consistency, but significant variations (p?0.05) were found in case of flavor and colour and appearance, pH and solids-not-fat (SNF) content showed insignificant difference, while significant variations at different levels (p<0.01 to 0.05) were found in all other chemical parameters like contents of total solids, fat, protein, ash and carbohydrate (mixed sugar). There was no evidence of presence of bacteria (total viable bacteria and coliform bacteria) in any of the samples. Considering all of organoleptic, chemical and microbiological properties of the samples of UHT chocolate milks, it could be concluded that Starship UHT chocolate milk was better and more acceptable followed by that supplied by Milkman. It could be suggested that to obtain quality UHT chocolate milk proper method, composition of ingredients and also the strict hygienic and sanitary measures should be followed.Bang. J. Anim. Sci. 2015. 44(2): 128-131

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 in the quality of fresh and recombined ultra high temperature treated milk during storage

1994 ◽  
Vol 4 (3) ◽  
pp. 221-236 ◽  
Author(s):  
Hamad A. AlKanhal ◽  
Ibrahim H. Abu-Lehia ◽  
Abdulrahman A. Al-Saleh
Keyword(s):  
High Temperature ◽  
Ultra High Temperature

scholarly journals Microbial, Physicochemical and Nutritional Quality Assessment of Fruit Juices in Tangail Municipality, Bangladesh

2021 ◽  
Vol 46 (1) ◽  
pp. 37-47
Author(s):  
Shamim Ara Sheauli ◽  
Pritam Saha ◽  
Md Younus Mia ◽  
Rezuana Afrin ◽  
Shahin Mahmud
Keyword(s):  
Vitamin C ◽  
Total Coliform ◽  
Mean Value ◽  
Fruit Juices ◽  
Soluble Solids ◽  
Coliform Bacteria ◽  
Manufacturing Companies ◽  
Mean Values ◽  
Nutritional Qualities ◽  
Viable Bacteria

Analysis of the microbial, physicochemical and nutritional qualities of some commercially bottled and handmade fruit juices showed that total viable bacteria in bottle juices ranged from 9.6×107 to 2.0×1011 cfu/100 ml and handmade juices 1.3×105 to 9.6×107 cfu/100 ml. The log mean values of total bacteria count ranged from 9.14-10.19 cfu/100 ml (bottled) and 6.09-9.08 cfu/100 ml (handmade).Total coliform bacteria ranged from 0-7.6×109 cfu/100 ml (bottled) and 0 - 2.8×105 cfu /100 ml (handmade) with a range of log mean values of 3.18-6.95 cfu/100 ml (bottled) and 3.47-3.48 cfu/100 ml (handmade). The pH was acidic and mean value ranged from 3.14-4.03 for bottled juice and 3.72-3.73 (handmade). It was found that total soluble solids ranged from 10-11.33% for bottle and 11.33-12.33% for handmade juices. The concentration of vitamin C in bottled and handmade juices ranged from 0.74-2.22 mg/100 ml and 2.34-3.7 mg/100 ml, respectively, indicated that vitamin C content was very low. It was also revealed that quality of bottled and handmade juices was unsatisfactory and may not be useful for consumption. It is suggested that proper measure must be taken and manufacturing companies should develop the quality by maintaining hygiene and using good quality ingredients in preparing different types of juices. J. Asiat. Soc. Bangladesh, Sci. 46(1): 37-47, June 2020

scholarly journals Use of ultra-high-temperature processing of raw milk to improve cheese quality

10.5219/1186 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 840-845
Author(s):  
Tetyana Semko ◽  
Vladyslav Palamarchuk ◽  
Vladyslav Sukhenko
Keyword(s):  
High Temperature ◽  
Raw Materials ◽  
Raw Milk ◽  
Resource Saving ◽  
Competitive Products ◽  
The Impact ◽  
Constant Improvement ◽  
Cheese Production ◽  
Ultra High Temperature

The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, which will allow us to counterbalance the low quality of raw materials, which is currently a serious problem for domestic cheese production. A promising method of realising the benefits of high-temperature (HT) and ultra-high-temperature (UHT) milk processing in cheese making is the development of new types of cheese with a high moisture content; however, there are very few publications that discuss these approaches. The development of advanced technologies for the production of low-temperature second-degree solid cheeses with the use of HT and UHT processing, related to the improvement of the technological process and the equipment and technological scheme of production of solid cheeses. The main direction of the development of cheese production at the present stage is the improvement of existing technological processes, the development of resource-saving technologies and the improvement of the natural solid rennet cheese quality. The results of our research, related to the study of the composition and safety of milk raw materials, the impact of various technological factors on the cheese production process and the quality of the products obtained, are the basis for our resource-saving technology for the production of solid rennet cheese.

Optimization of the forewarming process with respect to deposit formation in indirect ultra high temperature plants and the quality of milk

1988 ◽  
Vol 55 (4) ◽  
pp. 563-568 ◽  
Author(s):  
Joseph Mottar ◽  
Renaat Moermans
Keyword(s):  
High Temperature ◽  
Physical Stability ◽  
Quality Parameters ◽  
Time Range ◽  
Deposit Formation ◽  
Positive Effects ◽  
Quality Of Milk ◽  
Temperature Time ◽  
Ultra High Temperature

SummaryThe influence of preheating intensity was examined on deposit formation in an indirect ultra high temperature (UHT) plate heat exchanger and on some quality parameters of the UHT treated milk, such as taste, proteinase inactivation and protein destabilization during storage. Response surface methods were used to define the relationship between the forewarming conditions and the responses. More intense forewarming reduced the fouling rate in the UHT plate section, resulting in longer operation times. While a greater inactivation of the proteinase(s) in the milk was obtained, the taste of the UHT milk was adversely affected, as well as the physical stability during storage owing to higher sedimentation. An optimum temperature/time range for the preheating process could be defined within the temperature/time range of 76–80 °C/40–70 s at which adverse effects were minimal, and positive effects were maximized.

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