Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is
growing. UHT milk is microbiologically stable. However, on storage, a number of chemical …

The negative effects of proteases produced by psychrotrophic bacteria on dairy products,
especially ultra‐high‐temperature (UHT) milk, are drawing increasing attention worldwide …

This study was aimed to investigate the interaction mechanisms and structural changes of
whey protein isolate (WPI) and whey protein isolate hydrolysates (WPIHs) with …

Supply of high-quality dairy products is the goal of every dairy producer throughout the
world. However, psychrotrophic bacteria in raw milk, generally comprising bacterial species …

Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and
the emerging ultra-short-time processing (< 0.5 s), are crucial for ensuring milk safety and …

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 centrifugation presterilizing UHT (C-UHT) sterilization method removes 90% of the
microorganism and somatic cells from raw milk using high-speed centrifugation following …

High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its
quality is affected by storage. Freezing is regarded as a solution to decrease product waste …

Raw milk and pasteurized milk are characterized by a short shelf life, and drinking expired
raw milk and pasteurized milk causes illness. In the study, Plantaricin FB-2 (extracted from …