Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk
M Kilic-Akyilmaz, B Ozer, T Bulat, A Topcu - International Dairy Journal, 2022 - Elsevier
Milk is a nutrient-rich food with various micronutrients and bioactive components that are
affected by heat treatment depending on time-temperature norm. Pasteurisation and short …
affected by heat treatment depending on time-temperature norm. Pasteurisation and short …
Changes in caprine milk fat globule membrane proteins after heat treatment using a label-free proteomics technique
D Yan, L Zhang, Y Zhu, M Han, Y Wang, J Tang… - Foods, 2022 - mdpi.com
Milk proteins are prone to changes during the heat treatment process. Here, we aimed to
study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat …
study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat …
Size-dependent composition and in-situ structure analysis of the milk fat globule membrane in buffalo milk
Y Wang, M Guo, P Wu, C Chen, W Zhang, F Ren… - Food Chemistry, 2025 - Elsevier
This study provides insights into the composition and in-situ structures of the milk fat globule
membrane (MFGM) in buffalo milk with different fat globule sizes (0.55 μm and 8.04 μm) …
membrane (MFGM) in buffalo milk with different fat globule sizes (0.55 μm and 8.04 μm) …
[HTML][HTML] Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods
L Krebs, J Verhoeven, S Verbruggen, A Lesar… - Food Research …, 2024 - Elsevier
To meet the high consumer demand, butter production has increased over the last few
years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding …
years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding …
Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion
Digestion of ultra‐high temperature milk with different levels of fat content was examined in
vitro under semi‐dynamic conditions with real‐time measurements of viscosity. All milk …
vitro under semi‐dynamic conditions with real‐time measurements of viscosity. All milk …
离心泵和螺杆泵不同温度输送对稀奶油品质的影响
陈智杰 - 乳业科学与技术, 2022 - dairyst.net.cn
使用离心泵和螺杆泵在不同温度输送稀奶油进行超高温杀菌, 研究其对稀奶油理化品质的影响.
结果表明: 10℃ 时使用离心泵(10L 组) 输送稀奶油, 会导致其脂肪聚结, 析出 …
结果表明: 10℃ 时使用离心泵(10L 组) 输送稀奶油, 会导致其脂肪聚结, 析出 …
Quality Retention and Inhibition of Thermophiles in Milk Using a Novel 3-Stage Recyclable Batch Pasteurizer
MO Sunmonu, A Fadeyibi… - Journal of Food …, 2022 - xpublication.com
Milk quality decline and proliferation of microorganism can be prevented by heat-treatment.
This however can denature the nutrients under excessive processing condition. There is …
This however can denature the nutrients under excessive processing condition. There is …