The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Heat treatments are used extensively in the dairy industry, primarily to inactivate bacteria but
also to inactivate enzymes that can cause detrimental effects. In addition, some enzymes …

Heated milk is subject to the Maillard reaction; lactose and lysine residues in milk proteins
(mainly casein) are the reactants. An overview is given of the early, advanced and final …

Survival of the microencapsulated probiotics, Lactobacillus acidophilus 547, Bifidobacterium
bifidum ATCC 1994, and Lactobacillus casei 01, in stirred yoghurt from UHT-and …

Raw milk (RM), reconstituted condensed milk (CM) and three types of reconstituted milk
powders (SMPs) were heated indirectly at 80–140° C for 4 s. Native β-lactoglobulin after 90° …

The objective of this research was to analyse the effects of heating on digestion of skimmed
goat milk proteins. Most previous goat milk digestion studies evaluated the digestion only …

Thermal indicators in milk, which had been subjected to one of the six industrial processes
of thermization, pasteurization, direct and indirect UHT‐sterilization, pre‐sterilization and in …

Milk proteins have shown to be very sensitive to heated processing. This study investigated
the heat-dependent changes of goat milk proteins using label-free quantification (LFQ). A …

Drinking milk with longer shelf-life is nowadays required to have access to markets of distant
countries. Novel technologies for milk processing, alternative to conventional heat …

In milk fouling, the rate of production and composition of the fouled layer is controlled by
reactions in the bulk fluid which lead to the creation of aggregates which are deposited on …