ReviewFoods (Basel, Switzerland)2017
Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk.
Review in Foods (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 57 citations in OpenAlex.
- Thermal inactivation spectrum of influenza A H5N1 virus in raw milk.Nature communications · 2025Article
- Microbiological Analysis Conducted on Raw Milk Collected During Official Sampling in Liguria (North-West Italy) over a Ten-Year Period (2014-2023).Animals : an open access journal from MDPI · 2025Article
- Handheld NIR Spectroscopy Combined with a Hybrid LDA-SVM Model for Fast Classification of Retail Milk.Foods (Basel, Switzerland) · 2024Article
- Recommendations for the establishment and operation of a donor human milk bank.Nutrition reviews · 2023Article
- Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry.Foods (Basel, Switzerland) · 2022Article
- EvaluatingJDS communications · 2022Article
- Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry.Foods (Basel, Switzerland) · 2020Review
- Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.