scholarly journals REVISÃO: LEITE UHT E O FENÔMENO DE GELATINIZAÇÃO

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
MÁRCIO FERRAZ CUNHA
Keyword(s):  
High Temperature ◽  
Temperature Treatment ◽  
Economic Importance ◽  
Review Article ◽  
High Temperature Treatment ◽  
Uht Milk ◽  
Milk Processing ◽  
Physical Chemical ◽  
Biochemical Mechanisms ◽  
Ultra High Temperature

Descreve-se neste artigo de revisão, o tratamento térmico “ultra-high-temperature” (UHT), empregado no processamento do leite, bem como seu efeito sobre alguns nutrientes (vitaminas). Também são discutidos os mecanismos envolvidos na gelatinização deste produto, fenômeno que pode reduzir sua vida útil. Em virtude de aumento no consumo do leite UHT e sua importância econômica torna-se indispensável estudar os mecanismos físicos, químicos e bioquímicos relacionados com o fenômeno de gelatinização. REVIEW: UHT MILK AND THE AGE GELATION PHENOMENA Abstract In this review article the ultra-high-temperature treatment in milk processing is described, as well as its effects in some nutrients (vitamins). The mechanisms involved in the age gelation of this product, phenomena that can reduce shelf-life of UHT milk, is discussed. By reason of the increase consumption of UHT milk and your economic importance in Brazil is absolutely necessary future researches of the physical, chemical and biochemical mechanisms related to the age gelation phenomena.

Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar

LWT ◽  
2018 ◽  
Vol 94 ◽  
pp. 129-135
Author(s):  
Hui Zou ◽  
Lei Xu ◽  
Zhenzhen Xu ◽  
Wanqin Xie ◽  
Yongtao Wang ◽  
...  
Keyword(s):  
High Temperature ◽  
Sweet Potato ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Purple Sweet Potato ◽  
Ultra High Temperature

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

1987 ◽  
Vol 54 (2) ◽  
pp. 275-282 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
High Temperature ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Viable Cells ◽  
Whole Milk ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 106cells ml−1before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140°C for 5 s followed by 60°C for 5 min) reduced the rate of production of volatile FFA to < 10% of the rates achieved after the normal UHT treatment.

scholarly journals Ultra High Temperature Treatment, but Not Pasteurization, Affects the Postprandial Kinetics of Milk Proteins in Humans

2008 ◽  
Vol 138 (12) ◽  
pp. 2342-2347 ◽  
Author(s):  
Magali Lacroix ◽  
Cyriaque Bon ◽  
Cécile Bos ◽  
Joëlle Léonil ◽  
Robert Benamouzig ◽  
...  
Keyword(s):  
High Temperature ◽  
Milk Proteins ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Kinetics Of ◽  
Ultra High Temperature

scholarly journals Effect of Ultra-High-Temperature Treatment on Some Vitamins in Milk

1960 ◽  
Vol 31 (4) ◽  
pp. 200-203
Author(s):  
Taro NAGASAWA ◽  
Tamotsu TANAHASHI ◽  
Yasuo KUZUYA ◽  
Nohuko SHIGETA
Keyword(s):  
High Temperature ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Ultra High Temperature

Enhanced inactivation of bacterial lipases and proteinases in whole milk by a modified ultra high temperature treatment

1988 ◽  
Vol 55 (3) ◽  
pp. 373-380 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Raw Milk ◽  
Temperature Treatment ◽  
Heat Treatments ◽  
High Temperature Treatment ◽  
Amino Groups ◽  
Whole Milk ◽  
Viable Bacteria ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasspp. strains P10, P12 and P15 grown in whole milk which contained ∼ 1 × 108viable bacteria ml−1demonstrated near linear increases in the concentration of short-chain free fatty acids and trichloroacetic acid soluble free amino groups at 20 °C, following either ultra high temperature (UHT) treatment (140 °C for 5 s) or dual heat treatments (140 °C followed by either 57, 60 or 65 °C). The dual heat treatments reduced the rates of lipolysis and proteolysis compared to the UHT treatment by up to 25-fold. The dual heat treatment utilizing 60 °C for 5 min also effectively limited both lipase and proteinase activities in raw milk culture samples which had contained either 6 × 106, 5 × 107or 1 × 108viable bacteria ml−1. In this system enzyme activities were reduced by up to 10-fold following dual heat treatment compared to UHT treatment alone.

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