Search for dissertations about: "uht"

Showing result 1 - 5 of 7 swedish dissertations containing the word uht.

  2. 1. Evaluation of UHT milk processed by direct steam injection and steam infusion technology

    Author : Bozena Malmgren; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; sedimentation; gel formation; microstructure; TEM transmission electron microscopy; immunogold labelling; heat effects; Technological sciences; Teknik; Food and drink technology; Livsmedelsteknik; proteolysis; steam infusion; UHT milk; steam injection;

    Abstract : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. READ MORE

  4. 2. Impact of sampling month and processing and storage conditions on UHT milk stability

    Author : Jing Lu; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : .... READ MORE

  5. 3. Thermal processing of milk: Effects on nutrient content and physical properties

    Author : Shruti Lalwani; Avdelningen för livsmedel och läkemedel; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Bovine milk; heat treatment; storage; nutrient; vitamin degradation; physical property; UHT milk; ESL milk; dairy production; kinetic modelling;

    Abstract : Milk is a nutrient-dense fluid which is essential for a healthy balanced diet. Thermal processing is the dominating approach in the dairy industry to ensure food safety, however, heat treatment can alter both the composition and quality of the milk. READ MORE

  6. 4. Stability of ultra-high temperature treated milk : the effect of raw milk quality, storage temperature and storage time

    Author : Maria Karlsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. READ MORE

  7. 5. Cleaning of ultra-high temperature milk fouling -Structural and compositionl changes

    Author : Carin Hagsten; Fysikalisk kemi; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : Fouling is the deposit of proteins and minerals formed on equipment surfaces during the heat treatment of dairy products. The concentrations of the components and the structure of the fouling reflect the processing conditions used. The use of a higher processing temperature, e.g. READ MORE