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- Q1562464 subject Q6504393.
- Q1562464 subject Q8931243.
- Q1562464 abstract "Ultra-high temperature processing (UHT), or ultra-heat treatment, sterilizes food by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to 72 °C (162 °F) for at least 15 seconds.UHT milk, if not opened, has a typical unrefrigerated shelf life of six to nine months. HTST pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale.".
- Q1562464 thumbnail Tetra_Pak_processing_equipment_Tetra_Lactenso_Aseptic.jpg?width=300.
- Q1562464 wikiPageExternalLink uht-route-to-long-life-planet.html.
- Q1562464 wikiPageExternalLink milk-in-a-box.
- Q1562464 wikiPageExternalLink ultra-pasteurized-milk.
- Q1562464 wikiPageWikiLink Q11702361.
- Q1562464 wikiPageWikiLink Q127060.
- Q1562464 wikiPageWikiLink Q130964.
- Q1562464 wikiPageWikiLink Q138580.
- Q1562464 wikiPageWikiLink Q1432285.
- Q1562464 wikiPageWikiLink Q1689021.
- Q1562464 wikiPageWikiLink Q173514.
- Q1562464 wikiPageWikiLink Q187706.
- Q1562464 wikiPageWikiLink Q191618.
- Q1562464 wikiPageWikiLink Q199678.
- Q1562464 wikiPageWikiLink Q3137001.
- Q1562464 wikiPageWikiLink Q4071230.
- Q1562464 wikiPageWikiLink Q58148.
- Q1562464 wikiPageWikiLink Q647574.
- Q1562464 wikiPageWikiLink Q6504393.
- Q1562464 wikiPageWikiLink Q659200.
- Q1562464 wikiPageWikiLink Q6631525.
- Q1562464 wikiPageWikiLink Q706.
- Q1562464 wikiPageWikiLink Q828761.
- Q1562464 wikiPageWikiLink Q83187.
- Q1562464 wikiPageWikiLink Q8931243.
- Q1562464 comment "Ultra-high temperature processing (UHT), or ultra-heat treatment, sterilizes food by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.".
- Q1562464 label "Ultra-high-temperature processing".
- Q1562464 depiction Tetra_Pak_processing_equipment_Tetra_Lactenso_Aseptic.jpg.