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Filtering by: Subject Molybdenum -- Heat treatment Degree Field Food Science and Technology

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:

He, Juan

Abstract:

Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...

Resource Type:

Masters Thesis

Full Text:

bitter flavors and the coagulation of milk. While bacteria may be killed by heat treatment, certain
Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:

Chotyakul, Nattaporn

Abstract:

Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...

Resource Type:

Dissertation

Full Text:

evaluate the influence of heat treatment, packaging material, production system, and milk type on total