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

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

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

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

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 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

CONTRIBUTION A L'ETUDE DE L'INFLUENCE DE L'EMBALLAGE SUR LA QUALITE DU LAIT U.H.T.LUQUET FM; GOUSSAULT B; GOUEREC J et al.1977; REV. LAIT. FR.; FR.; DA. 1977; NO 351; PP. 141-148; BIBL. 10 REF.Article

Die Kosten der Modellabteilung H-Milch = Costs of the model department UHT milkWIDERA, H; KRELL, E.Kieler Milchwirtschaftliche Forschungsberichte. 1996, Vol 48, Num 3, pp 241-267, issn 0023-1347Article

Teneur en acide folique des aliments. 2 - Optimisation du dosage microbiologique des folates dans les aliments = Folic acid content of foods. 2 - Improvement in the microbiological assay of folic acid in foodCHRISTIDES, J. P; POTIER DE COURCY, G.Sciences des aliments. 1987, Vol 7, Num 1, pp 7-22, issn 0240-8813Article

ACTIVITE PROTEASIQUE PERSISTANT DANS LES LAITS STERILISES.GED J; ALAIS C.1976; LAIT; FR.; DA. 1976; VOL. 56; NO 559-560; PP. 645-656; BIBL. 27 REF.Article

Correlation between lactulose and furosine in UHT-heated milkMONTILLA, A; CALVO, M. M; SANTA-MARIA, G et al.Journal of food protection. 1996, Vol 59, Num 10, pp 1061-1064, issn 0362-028XConference Paper

BERICHT UEBER DIE TECHNISCHE TYPPRUEFUNG DES PLATTENERHITZERS TYP SIGMA 37 ALS KURZZEIT- UND HOCHERHITZER FUER VOLUMENSTROEME VON 5000 BIS 30000 L/H BEI WAERMEAUSTAUSCHGRADEN VON 65, 80, 85 UND 90%. HERSTELLER: W. SCHMIDT KG, BRETTEN/BADEN = DONNEES SUR LES ESSAIS TECHNIQUES DU PASTEURISATEUR A PLAQUES TYPE SIGMA 37 POUR LA STERILISATION SELON LE PROCEDE COURTE DUREE-HAUTE TEMPERATURE DES DEBITS DE 5000 A 30000 L/H ET DES COEFFICIENTS D'ECHANGES THERMIQUES DE 65, 80, 85 OU 90%. CONSTRUCTEUR: W. SCHMIDT KG, BRETTEN/BADENBIEWENDT HG; REUTER H.1979; KIEL. MILCHWIRTSCH. FORSCH.-BER.; DEU; DA. 1979; VOL. 31; NO 3; PP. 253-272Article

EXTENDING SHELF LIFE OF UHT CREAMS.ANDERSON M; CHEESEMAN GC; WILES R et al.1977; J. SOC. DAIRY TECHNOL.; G.B.; DA. 1977; VOL. 30; NO 4; PP. 229-232; BIBL. 3 REF.Article

THE DIRECT-HEATING PROCESS FOR THE UHT STERILISATION OF MILK.BURTON H.1977; CHEM. ENGR; G.B.; DA. 1977; NO 326; PP. 792-795Article

PROCESSAMENTO DE LEITE LONGA-VIDA POR TEMPERATURA ULTRA-ALTA E BREVE TEMPO. = TECHNOLOGIE DU LAIT STERILISE DE LONGUE CONSERVATION PAR TRAITEMENT DE COURTE DUREE A ULTRA-HAUTE TEMPERATUREDE SOUZA G.1976; BOL. INST. TECNOL. ALIM.; BRAS.; DA. 1976; NO 48; PP. 117-128; ABS. ANGL.; BIBL. 9 REF.Article