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| Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. |
| Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16581/1/16581.doc |
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| Mogensen, L.; Vestergaard, J.S.; Frette, X.; Lund, P.; Weisbjerg, M.R.; Kristensen, T.. |
| The effect of toasting field beans and of grass-clover: maize silage ratio on milk production, milk composition and sensory quality of the milk was investigated in a 2*2 factorial experiment. Toasting of field beans resulted in lower contents in milk of both fat (44.2 versus 46.1 g/kg, P = 0.02) and protein (33.5 versus 34.2 g/kg, P = 0.008), whereas milk production and urea and somatic cell contents were unaffected compared with untreated field beans. Increasing the proportion of maize silage (from 2 to 5 kg DM/cow/day) in the ration decreased the content of urea in milk (P=0.002), whereas milk production and fat and protein contents were unaffected. Milk from cows fed the high proportion of maize silage had a lower (P=0.04) content of the long chain... |
| Tipo: Journal paper |
Palavras-chave: Dairy cattle; Feeding and growth. |
| Ano: 2009 |
URL: http://orgprints.org/16340/1/16340.pdf |
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| Hammershøj, M.; Hougaard, A.B.; Vestergaard, J.S.; Poulsen, O.; Ipsen, R.H.. |
| Direct heat treatment of two milk types, skimmed and non-standardised, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72-120°C combined with holding times of 100-700 ms, and indirect heat conditions were 72°C/15s and 85°C/30 s. The activity of indigenous enzymes; alkaline phosphatase, lactoperoxidase, xanthine oxidase and -glutamyl transpeptidase was evaluated. Mainly the infusion temperature was determinant for inactivation. Whey protein denaturation represented by -lactoglobulin increased significantly with infusion temperature. The non-standardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2010 |
URL: http://orgprints.org/17068/1/17068.pdf |
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| Hougaard, A.B.; Vestergaard, J.S.; Varming, C.; Bredie, Wender L. P.; Ipsen, R.. |
| Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2011 |
URL: http://orgprints.org/18767/1/18767.pdf |
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