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 …

The demand for ultra‐high‐temperature (UHT) processed and aseptically packaged milk is
increasing worldwide. A rise of 47% from 187 billion in 2008 to 265 billon in 2013 in pack …

In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135° C
for few seconds giving a product with a shelf-life of several months. The raw milk quality …

Preservation of probiotics represents a challenge as the probiotic market increases. A
simplified process from growth to drying of probiotics was investigated by utilizing sweet …

Casein (CN) micelle size has been suggested as important for stability of ultra-high
temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to …

Nonthermal processing technologies have been gained increasing attention in the dairy
industry recently. In this study, the feasibility and effects of forward osmosis (FO) process as …

The physicochemical changes and the occurrence of age gelation during the storage of
indirect UHT milk produced in different seasons in New Zealand were examined. UHT milk …

Formation of sediment in ultra-high temperature (UHT) treated milk has recently been
associated with native casein (CN) micelle size and protein composition. This study …

The composition and properties of raw milk are of great importance for the quality and shelf
life of the final dairy product, especially in products with a long shelf life [eg, ultra-high …

Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to
ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium …