L'UHT à la chasse au gaspillageMEYER, Hanne-Lys.Revue laitière française. 2008, Vol 681, pp 29-30, issn 0035-3590, 2 p.Article

Ultrasound penetration through different packaging materials - A non-destructive method for quality control of packed UHT milk = La pénétration des ultrasons dans différents matériaux d'emballage. Une méthode non-destructrice pour le contrôle de qualité du lait UHT emballéAHVENAINEN, R; MATTILA, T; WIRTANEN, G et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 5, pp 268-272, issn 0023-6438Article

Determination of furosine in heated milk as a measure of heat intensity during processing = Le dosage de la furosine dans les laits stérilisés pour la mesure de l'intensité du traitement thermiqueERBERSDOBLER, H. F; DEHN, B; NANGPAL, A et al.Journal of dairy research. 1987, Vol 54, Num 1, pp 147-151, issn 0022-0299Article

Assessment of quality of commercial UHT milks by chromatographic and electrophoretic methodsLOPEZ-FANDINO, R; CORZO, N; VILLAMIEL, M et al.Journal of food protection. 1993, Vol 56, Num 3, pp 263-264, issn 0362-028X, 269Article

Occurrence of Major Whey Proteins in the pH 4.6 Insoluble Protein Fraction from UHT-Treated MilkPIZZANO, Rosa; MANZO, Carla; ADALGISA NICOLAI, Maria et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 32, pp 8044-8050, issn 0021-8561, 7 p.Article

Impact of process conditions on the rheological detectable structure of UHT treated milk protein-carrageenan systemsSEDLMEYER, F; KULOZIK, U.Journal of food engineering. 2006, Vol 77, Num 4, pp 943-950, issn 0260-8774, 8 p.Article

Heat stability of milk : pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures = Thermostabilité du lait : dissociation, liée au pH, de la caséine-κ des micelles lors de la stérilisation UHT du laitSINGH, H; FOX, P. F.Journal of dairy research. 1985, Vol 52, Num 4, pp 529-538, issn 0022-0299Article

Purification and characterization of bovine milk fibronectin = Purification et caractérisation de la fibronectine de lait de vacheSATO, T. N; HAYASHI, M.Journal of dairy research. 1985, Vol 52, Num 4, pp 507-511, issn 0022-0299Article

Proteolysis and storage stability of UHT milk produced in TurkeyTOPCU, Ali; NUMANOGLU, Eren; SALDAMLI, Ilbilge et al.International dairy journal. 2006, Vol 16, Num 6, pp 633-638, issn 0958-6946, 6 p.Conference Paper

Effects of phosphates and citrates on sediment formation in UHT goats' milkBOUMPA, Theodora; TSIOULPAS, Alexandros; GRANDISON, Alistair S et al.Journal of dairy research. 2008, Vol 75, Num 2, pp 160-166, issn 0022-0299, 7 p.Article

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powderKRASAEKOOPT, W; BHANDARI, B; DEETH, H et al.Journal of food science. 2004, Vol 69, Num 6, pp E276-E280, issn 0022-1147Article

Milk fouling simulation in helical triple tube heat exchangerSAHOO, P. K; ANSARI, I. A; DATTA, A. K et al.Journal of food engineering. 2005, Vol 69, Num 2, pp 235-244, issn 0260-8774, 10 p.Article

Effect of ultra-high temperature treatment on the enzymatic cross-linking of micellar casein and sodium caseinate by transglutaminaseBÖNISCH, M. P; LAUBER, S; KULOZIK, U et al.Journal of food science. 2004, Vol 69, Num 8, pp E398-E404, issn 0022-1147Article

Etude de l'évolution de la protéolyse et des caractères organoleptiques du lait UHT reconstitué = Study of proteolyse and organoleptic properties evolution in reconstituted UHT milkGUIZANI, N; JRAIDI, Z.MHA (Sousse). 1994, Vol 6, Num 16, pp 17-20, issn 0330-8030Article

Development of UHT processing in AustraliaZADOW, J. G.Food Australia. 1993, Vol 45, Num 6, pp 274-277, issn 1032-5298Article

Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy productsRUIZ-MATUTE, Ana I; CORZO-MARTINEZ, Marta; MONTILLA, Antonia et al.Journal of food composition and analysis (Print). 2012, Vol 28, Num 2, pp 164-169, issn 0889-1575, 6 p.Article

Effect of preheating on fouling of a pilot scale UHT sterilizing plant by recombined, reconstituted and fresh whole milksSRICHANTRA, A; NEWSTEAD, D. F; MCCARTHY, O. J et al.Food and bioproducts processing. 2006, Vol 84, Num 4, pp 279-285, issn 0960-3085, 7 p.Article

Dynamic optimization of the heat treatment of milkARTEAGA, G. E; VAZQUEZ-ARTEAGA, M. C; NAKAI, S et al.Food research international. 1994, Vol 27, Num 1, pp 77-82, issn 0963-9969Article

The effect of some treatments and storage temperatures on UHT whole milkKONDAL REDDY, K; NGUYEN, M. H; KAILASAPATHY, K et al.Australian Journal of Dairy Technology. 1991, Vol 46, Num 2, pp 57-63, issn 0004-9433Article

Effect of extraction methods and UHT treatment conditions on the level of isoflavones during soymilk manufacturePRABHAKARAN, Molamma P; PERERA, Conrad.Food chemistry. 2006, Vol 99, Num 2, pp 231-237, issn 0308-8146, 7 p.Article

Monitoring the authenticity of Brazilian UHT milk: A chemometric approachSOUZA, Simone S; CRUZ, Adriano G; WALTER, Eduardo H. M et al.Food chemistry. 2010, Vol 124, Num 2, pp 692-695, issn 0308-8146, 4 p.Article

Un procédé UHT en continu pour les très gros morceaux = UHT continuous process for very big piecesTJOMB, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1996, Num 560, issn 0035-4244, p. 56Article

Effects of raw milk quality on fouling at UHT conditionsKASTANAS, P; RAVANIS, S; LEWIS, M. J et al.Journal of the Society of Dairy Technology. 1995, Vol 48, Num 3, pp 97-99, issn 0037-9840Article

Proving the stability of UHT-treated cheese sauce ingredientsFood ingredients and analysis international. 1994, Num AVRMAY, pp 22-24, 2 p.Article

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