China Dairy ›› 2025, Vol. 0 ›› Issue (11): 42-50.doi: 10.12377/1671-4393.25.11.05

• CHINA EXCELLENT MILK PROJECT • Previous Articles     Next Articles

Effects of Heat Treatment on Dairy Flavor and the Degree of Maillard Reaction

CHEN Yinge1, WEN Fengliang1,2,3, XIAO Ran1,2,3, ZHANG Yangdong1, ZHENG Nan1, ZHAO Yankun4, ZHANG Hongyan4, OU Guobing5, WANG Jiaqi1, NIU Tianjiao1,2,3,*   

  1. 1 Beijing Institute of Animal Husbandry and Veterinary Medicine,Chinese Academy of Agricultural Sciences,National Market Supervision Administration Key Laboratory （Digital Intelligent Monitoring Technology for Dairy Quality）,Beijing 100193;
    2 Mengniu Fresh Milk Products（Tianjin）Co.,Ltd.,Tianjin 301700;
    3 Inner Mongolia Mengniu Dairy（Group）Co.,Ltd.,Hohhot Inner Mongolia 011500;
    4 Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi Xinjiang 830091;
    5 Xinjiang Xiyuchun Dairy Co.,Ltd.,Changji Xinjiang 831201
  • Published:2025-12-22

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Abstract: [Objective] This study systematically investigated the effects of different heat treatment conditions on milk flavor and the degree of the Maillard reaction. [Method] Raw milk,10 indirect sterilization processes （including three holding times：2 s,15 s,30 min and ten temperatures：63~135 °C）,and a direct sterilization process （130 °C/0.5 s） were established. The effects of heat treatment intensity on dairy product quality were comprehensively evaluated using electronic nose flavor analysis,furosine,and lactulose content determination. [Result] The electronic nose effectively distinguished the flavor profiles of different heat treatment groups. The direct sterilization process showed significant flavor differences compared to other groups. Notable flavor differences were also observed between the （72~90 °C）/15 s and （95~122 °C）/15 s indirect sterilization processes,with the main volatile differential compounds being sulfides,aromatic components,and nitrogen oxides. The contents of furosine and lactulose increased with rising temperature,showing a sharp rise particularly at 135 °C/15 s,indicating severe heat damage. In contrast,the direct sterilization process （130 °C/0.5 s） effectively inhibited the formation of Maillard reaction products,with furosine and lactulose contents falling between those of the 90~95 °C/15 s and 72~80 °C/15 s processes,respectively. [Conclusion] The direct sterilization process achieves sterilization and extends shelf life while significantly controlling heat damage and retaining favorable flavor,making it suitable for producing high-quality UHT milk. Low-temperature indirect sterilization processes,with low thermal load and minimal flavor changes,are suitable for pasteurized milk. Medium-temperature processes are applicable for extended shelf life （ESL） dairy products. This research provides a theoretical basis and technical support for optimizing dairy heat treatment processes to balance sterilization effectiveness with flavor quality.

Key words: heat treatment intensity, furosine, lactulose, flavor, electronic nose

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