China Dairy ›› 2022, Vol. 0 ›› Issue (1): 94-98.doi: 10.12377/1671-4393.22.01.18

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Research Progress on the Effects of Heat Treatment and Non-heat Treatment on Active Substances in Milk

ZHONG Qiudong, SHAO Shuyan, HU Jing, CHEN Xiaoxia, SHEN Mengqi, WANG Meng, LING Nan*   

  1. Nanjing Weigang Dairy Co.,Ltd.,Nanjing Xiangsu 210095
  • Online:2022-01-25 Published:2022-02-22

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Abstract: Both heat treatment processing and non-heat treatment processing can effectively kill various pathogenic microorganisms in raw milk, but different processing methods have different effects on the active substances in milk. Protein,β-lactoglobulin, lactoferrin, lactoperoxidase, immunoglobulin etc. are sensitive to heat treatment methods and can be used as heat-sensitive indicators, reflecting the processing strength and quality of dairy products to a certain extent. However the evaluation system of milk heat-sensitive indicators need to be further supplemented and improved. In this paper, the thermal processing conditions of milk, the physical and chemical changes of milk under heat treatment, the physical and chemical changes of milk after non-thermal processing,and the changes of the corresponding heat-sensitive components were reviewed for the reference of the industry.

Key words: milk components, heat treatment, non-heat treatment, active substances in milk

CLC Number: 

  • TS252.1
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