Ultra-high temperature (UHT) includes the heating of milk at 135–145 °C for 2–3 s, which kills the spore-forming pathogenic microorganism, resulting in a product with a shelf-life of several …

In this study, calcium had a significant effect on all responses, and elevated calcium content did, in multiple ways, give a less stable product compared to the reference UHT milk. Elevated …

As milk is the main source of dietary calcium, this study aimed to assess the effects of overheating milk on calcium availability. Thus, thermally damaged milk (overheated, OH, milk; …

Dec 1, 2010 · Calcium solubility was impaired after the in vitro digestion of OH milk compared with UHT milk, which could be the result of thermal damage to proteins and the increased presence …

Mar 1, 2018 · In direct UHT milk samples, at low pH (<∼pH 6.65) and/or high ionic calcium levels (>∼1.5 m m), the unstable κ-casein-depleted casein micelles were prone to calcium-mediated …

Jan 31, 2025 · Conventional pasteurisation to produce UHT, or ultra-heat treatment milk is a physical process (meaning nothing is added or removed) that heats milk to 140°C for two …

Sep 17, 2019 · The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were …

During UHT processing there is a shift in soluble calcium to heat-induced calcium phosphate independent of treatment. During storage, a slow restoration of the calcium phosphate and an …

Dec 1, 2014 · This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk (SSM), including heat coagulation …

Jun 30, 2013 · After secondary ultrafiltration with a membrane (Mw cut-off, 1 kD), total calcium in raw milk had a highest of 444.2 mg/kg, and those in the market milk products. As follow: UHT …