Heating of milk induces several molecular changes around the milk fat globule and its
membrane. This review focuses on whey protein association to the milk fat globule …

The nutritional, physicochemical, and functional properties of milk are affected by thermal
processing. Buffalo milk make a substantial contribution to global milk production but there …

ABSTRACT Ultra-instantaneous UHT (UI-UHT,> 155° C,< 0.1 s) treated milk exhibits higher
retention of active protein than regular UHT milk. However, UI-UHT products demonstrate …

Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long
shelf life and convenience. However, protein gel aging and fat quality defects like creaming …

The impact of ultra-high pressure homogenization (UHPH)(175 and 300 MPa, 1 and 4
passes) on the structure of egg yolk granule was evaluated to improve the techno-functional …

Efficient thermal energy distribution and rational energy management are effective solutions
to address the significant and fast-ascending energy consumption in building heating …

Bacillus cereus is one of the most important spoilage microorganisms in milk. The heat-
resistant protease produced is the main factor that causes rotten, bitter off-flavors and age …

Dairy products, such as liquid, powdered, and fermented milk, provide an excellent source of
nutrition and constitute part of a well-balanced diet. However, measures to prevent the …

Plasmin-induced protein hydrolysis significantly compromises the stability of ultrahigh-
temperature (UHT) milk. β-Lactoglobulin (β-Lg) was observed to inhibit plasmin activity …

Waste products are generated within the ice cream manufacturing process for a variety of
reasons. Milk fat may potentially be recovered as a valuable ingredient to be reapplied in the …