Works (17)
Updated: July 5th, 2023 16:02
2005 journal article
Inactivation of penicillin G in milk using hydrogen peroxide
JOURNAL OF DAIRY SCIENCE, 88(2), 466–469.
author keywords: milk; penicillin; antibiotic; hydrogen peroxide
MeSH headings : Animals; Drug Residues / analysis; Food Handling / methods; Hot Temperature; Hydrogen Peroxide / administration & dosage; Hydrogen Peroxide / pharmacology; Milk / chemistry; Penicillin G / analysis; Penicillin G / antagonists & inhibitors
TL;DR:
The 0.34% concentration of hydrogen peroxide was the most effective, inactivating penicillin G to a level well below the safe level of 5 ppb with the pasteurized heat treatment, with or without incubation.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk
JOURNAL OF DAIRY SCIENCE, 84(4), 774–783.
author keywords: ultrapasteurized milk; packaging materials; headspace analysis
MeSH headings : Animals; Cattle; Chromatography, Gas / methods; Chromatography, Gas / veterinary; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Preservation / methods; Hot Temperature; Milk / chemistry; Sulfur Compounds / analysis; Taste; Temperature; Time Factors; Volatilization
TL;DR:
Gas chromatographic headspace analysis for sulfur compounds showed that hydrogen sulfide, methanethiol, and dimethyl sulfide were detected in milk processed at 140.6 degrees C and the hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk
JOURNAL OF DAIRY SCIENCE, 84(4), 767–773.
author keywords: pasteurized milk; packaging materials; shelf life; flavor
MeSH headings : Animals; Bacteria / growth & development; Cattle; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Packaging / standards; Food Preservation / methods; Milk / microbiology; Milk / standards; Taste; Temperature; Time Factors
TL;DR:
The lower the SPC of the raw milk, the slower the bacterial growth rate after 2 wk of storage appeared, and the flavor of milk packaged in standard and juice boards deteriorated at a faster rate than Milk packaged in barrier (C and E) and foil (F) boards.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk
JOURNAL OF DAIRY SCIENCE, 84(4), 784–791.
author keywords: ultrapasteurized milk; packaging materials; shelf life; flavor
MeSH headings : Animals; Cattle; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Preservation / methods; Hydrogen-Ion Concentration; Milk / chemistry; Milk / microbiology; Taste; Temperature; Time Factors
TL;DR:
Raw milk from three different dairies was standardized to 2% fat and processed at 140.6 degrees C to test for microbial quality, and taste panels were employed for flavor acceptability and difference in the milk stored at 6.7 degrees C.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Oxidation of phytosterols in a test food system
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 78(11), 1073–1078.
author keywords: canola oil; coconut oil; frying vegetable oils; heating effects; peanut oil; phytosterol oxides; soybean oil
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Isolation and characterization of whey phospholipids
JOURNAL OF DAIRY SCIENCE, 82(12), 2550–2557.
author keywords: whey; phospholipids; composition
MeSH headings : Calcium / analysis; Cheese / analysis; Chemical Fractionation; Fatty Acids / analysis; Fatty Acids, Unsaturated / analysis; Glycolipids / analysis; Glycoproteins / analysis; Lactose / analysis; Lipid Droplets; Lipids / analysis; Milk Proteins / analysis; Phosphatidylcholines / analysis; Phosphatidylethanolamines / analysis; Phospholipids / analysis; Phospholipids / isolation & purification; Proteins / analysis; Whey Proteins
TL;DR:
Comparison of the phospholipids and fatty acid composition of the whey powder and the soy lecithin revealed that although the wheys were similar to each other, they differed from the soyLeCithin in both the classes of phosphatidyl choline present and in the fatty acids composition, which may influence the functionality of whey phospholips.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1997 chapter
A review of the interactions between milk proteins and dairy flavor compounds
In Food proteins and lipids (Advances in experimental medicine and biology ; v. 415) (pp. 67–76).
MeSH headings : Animals; Flavoring Agents / chemistry; Flavoring Agents / pharmacology; Humans; Milk Proteins / chemistry; Taste / drug effects
TL;DR:
The effect of sodium caseinate and whey protein concentrate on vanillin, benzaldehyde, citral, and d-limonene flavor intensity decreased as the concentration of wheyprotein concentrate increased.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018
1992 journal article
BENZALDEHYDE, CITRAL, AND D-LIMONENE FLAVOR PERCEPTION IN THE PRESENCE OF CASEIN AND WHEY PROTEINS
JOURNAL OF DAIRY SCIENCE, 75(5), 1211–1215.
author keywords: BENZALDEHYDE, D-LIMONENE; CASEIN; WHEY PROTEIN CONCENTRATE
MeSH headings : Acyclic Monoterpenes; Adult; Animals; Benzaldehydes / metabolism; Caseins / metabolism; Cyclohexenes; Female; Flavoring Agents / metabolism; Humans; Limonene; Male; Middle Aged; Milk Proteins / metabolism; Monoterpenes; Taste; Terpenes / metabolism; Whey Proteins
TL;DR:
Decreased benzaldehyde and d-limonene flavor intensity in the presence of whey protein concentrate or casein may be due to nonpolar interactions (casein), interaction with nonPolar binding sites, cysteine-aldehyde condensation, or Schiff base formation (wheyprotein concentrate).
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1992 journal article
Sorption of nonanal and 2-decanone by a polypropylene cup used in aspetic packaging of cheese sauce
Journal of Dairy Science, 75, 119.
Source: NC State University Libraries
Added: August 6, 2018
1991 journal article
DECREASE OF VANILLIN FLAVOR PERCEPTION IN THE PRESENCE OF CASEIN AND WHEY PROTEINS
JOURNAL OF DAIRY SCIENCE, 74(9), 2936–2940.
author keywords: VANILLIN; CASEIN; WHEY PROTEIN; QUANTITATIVE DESCRIPTIVE ANALYSIS
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1991 journal article
Functional properties and sensory qualities of cellulose gel in low fat and fat free frozen dairy products
Journal of Dairy Science, 74, 116.
Source: NC State University Libraries
Added: August 6, 2018
1990 journal article
Age gelation and fat separation: Two major problems in aseptic dairy products
Journal of Dairy Science, 73, 91.
Source: NC State University Libraries
Added: August 6, 2018
1990 journal article
Effect of different stabilizer systems on the stability of aseptic yogurt drinks
Journal of Dairy Science, 73, 95.
Source: NC State University Libraries
Added: August 6, 2018
1990 journal article
MODIFICATION OF AN EXTERNAL CLOSED INLET DEVICE ANALYZER TO PREVENT BINDING OF METHYL KETONES TO THE SEPTA AND CROSS-CONTAMINATION OF SAMPLES
JOURNAL OF DAIRY SCIENCE, 73(2), 319–324.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1990 journal article
The state of the dairy industry in Pakistan
Journal of Dairy Science, 73, 118.
Source: NC State University Libraries
Added: August 6, 2018
1989 journal article
Interaction of vanillin with amino acids
Journal of Dairy Science, 72, 186.
Source: NC State University Libraries
Added: August 6, 2018
1989 journal article
What causes flavour loss in ice cream?
Modern Dairy, 68(6), 18.
Source: NC State University Libraries
Added: August 6, 2018
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