scholarly journals Prevalence of aflatoxin M1 in pasteurized and ultra-high temperature (UHT) milk marketed in Dar es Salaam, Tanzania

2021 ◽  
Vol 15 (9) ◽  
pp. 461-466
Author(s):  
F. Mwakosya Hilda ◽  
K. Mugula Jovin
Keyword(s):  
High Temperature ◽  
Dar Es Salaam ◽  
Aflatoxin M1 ◽  
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

scholarly journals Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil

Food Control ◽  
2013 ◽  
Vol 30 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Cristiane Patrícia de Oliveira ◽  
Nilda de Fátima Ferreira Soares ◽  
Taíla Veloso de Oliveira ◽  
José Carlos Baffa Júnior ◽  
Washington Azevedo da Silva
Keyword(s):  
High Temperature ◽  
Minas Gerais ◽  
Aflatoxin M1 ◽  
Ultra High Temperature ◽  
Fluid Milk

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 dissolved O2 on the changes occurring in the flavour of ultra-high-temperature milk during storage

1973 ◽  
Vol 40 (2) ◽  
pp. 169-177 ◽  
Author(s):  
J. G. Zadow ◽  
R. Birtwistle
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Marked Decrease ◽  
Uht Milk ◽  
Noticeable Improvement ◽  
High Storage Temperature ◽  
High Storage ◽  
Dissolved O2 ◽  
Storage Temperatures ◽  
Ultra High Temperature

SummaryUltra-high-temperature (UHT)-treated milks containing a range of dissolved O2 levels were prepared using both direct and indirect UHT processes. The O2 content of directly processed UHT milk had a significant influence on the changes in the level of cooked flavour in the product during storage over a 12-week period. At storage temperatures of 2 and 20°C, a noticeable improvement in flavour could be achieved by O2 control. In general, samples with a head-space sufficient to yield an initial of 60–100 mm were most preferred. The effect of O2 control on samples stored at 38°C was only minor when compared with the marked decrease in acceptability of flavour occurring due to the high storage temperature.Directly processed samples stored at 20°C all gelled at 14 weeks while those stored at 2°C showed no evidence of gelation after 36 weeks. Storage at 38°C gave rapid flavour deterioration, bitterness at 7 weeks and gelation at 10 weeks.All indirectly processed samples were found to be severely cooked under the conditions employed, and any differences in flavour due to differing O2 contents were masked by the intensity of this flavour.

Changes on storage in milk processed by ultra-high-temperature sterilization

1971 ◽  
Vol 38 (3) ◽  
pp. 323-332 ◽  
Author(s):  
Ruth Samel ◽  
R. W. V. Weaver ◽  
D. B. Gammack
Keyword(s):  
High Temperature ◽  
Casein Micelles ◽  
Uht Milk ◽  
Milk Samples ◽  
C Storage ◽  
Progressive Loss ◽  
Degree Of Stability ◽  
The Stability ◽  
High Degree ◽  
Ultra High Temperature

SummarySamples of commercially processed ultra-high-temperature (UHT) milk were stored at 4, 20, 30 and 37°C for up to 2 years or until gelation occurred.The stability of the proteins to ethanol, calcium ions and rennet decreased with time of storage. However, preliminary autoclaving of the UHT milk induced a high degree of stability.The extent of protein decomposition that had occurred in the UHT milk samples depended on the time and temperature of storage. There was negligible decomposition when the samples had been autoclaved before storage at 4 and 20°C. Storage at 37°C led to significant decomposition.UHT milk samples gelled after being stored for 13 months at 4, 20 and 30°C, but not at 37°C. The autoclaved milk was still fluid after being stored for 2 years at these temperatures.The time of onset of gelation did not depend on the degree of protein breakdown, and it seemed therefore that proteolysis was not the primary cause of gelation on storage.It was concluded that the proteins in UHT milk underwent several changes on storage that were apparently independent of each other and led ultimately to coagulation of the milk. These changes included proteolysis, and a progressive loss of stability under conditions that favoured aggregation of the casein micelles.

scholarly journals ISOLASI BAKTERI COCCUS GRAM POSITIF DI DALAM SUSU ULTRA HIGH TEMPERATURE (UHT) 6 DAN 3 BULAN MENJELANG KEDALUWARSA (Isolation of Gram-Positive Cocci Bacteria in Ultra High Temperature (UHT) Processed Milk at 6 and 3 Months Prior to Expiration)

2016 ◽  
Vol 10 (1) ◽  
pp. 48 ◽  
Author(s):  
Dedy Sahputra ◽  
T. Reza Ferasyi ◽  
Ismail Ismail ◽  
Razali Razali ◽  
Sulasmi Sulasmi ◽  
...  
Keyword(s):  
High Temperature ◽  
Staining Method ◽  
Plate Method ◽  
Gram Positive ◽  
Uht Milk ◽  
Gram Positive Bacteria ◽  
Milk Samples ◽  
Gram Staining ◽  
Gram Positive Cocci ◽  
Ultra High Temperature

This research was aimed to isolate the Gram-positive bacteria that contaminated milk processed with ultra high temperature (UHT) at 6 and 3 months before the date expires. A number of 3 different UHT milk products at 6 and 3 months before expire date were used as sample. Milk samples were taken from several supermarket in Banda Aceh. The identification was conducted using Gram staining method. One ml milk sample was transferred into 18 tubes containing nutrient broth (NB) media and incubated at 37 C for 24 hrs. The sample was then culture on 18 petri discs containing manitol salt agar (MSA) and 18 petri discs containing trypticase soy sucrose bacitracin (TYS20B) using streak plate method. After 2 days, bacterial colonies that grow were identified by Gram staining. The results showed that in UHT processed milk at 6 and 3 prior to expiration contaminated with Gram positive cocci bacteria, which comprised of Staphylococcus aureus and Streptococcus mutant. As conclusion, UHT processed milk at 6 and 3 prior to expiration is contaminated by Gram positive cocci bacteria.

Properties of aseptically packed ultra-high-temperature milk: II. Molecular weight changes of the casein components during storage

1972 ◽  
Vol 39 (3) ◽  
pp. 395-408 ◽  
Author(s):  
A. T. Andrews ◽  
G. C. Cheeseman
Keyword(s):  
Molecular Weight ◽  
High Temperature ◽  
Gel Filtration ◽  
Weight Changes ◽  
Ambient Temperatures ◽  
Uht Milk ◽  
Sediment Formation ◽  
Before And After ◽  
Polypeptide Chains ◽  
Ultra High Temperature

SummaryStorage of aseptically packed ultra-high-temperature (UHT) milk has been shown to be accompanied by pronounced changes in the molecular weight distribution of the pH 4·6 insoluble casein. These changes were both time-dependent and temperature-dependent, proceeding much more rapidly at 37 °C than at 30 °C, but even at 4 °C the changes were considerable. The proportions of high molecular weight material present before and after storage have been studied by gel filtration in dissociating solvents using Sephadex G-200. Measurements have also been made on casein material isolated from in-bottle sterilized milks and canned evaporated milk for comparison. The results of gel filtration have been compared with sedimentation coefficients recorded by ultracentrifugation and with changes in the content of amino groups titratable with trinitrobenzene-sulphonic acid. The results are compatible with the suggestion that the Maillard reaction occurred at ambient temperatures, and over a period of several months led to browning and sediment formation due to covalent cross-linking of polypeptide chains. The implications of this are discussed with reference to spoilage of UHT milk on storage and the phenomenon of gelation.

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.

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