China Dairy >

2025 , Vol. 0 >Issue 11: 15 - 23

DOI: https://doi.org/10.12377/1671-4393.25.11.03

CHINA EXCELLENT MILK PROJECT

Effects of Heat Treatment Intensity on the Short-chain Fatty Acid Profile in Milk

  • LU Songcui ,
  • XIAO Ran ,
  • DU Shuang ,
  • ZHAO Yankun ,
  • ZHANG Yangdong ,
  • ZHENG Nan ,
  • WANG Jiaqi ,
  • ZHANG Hongyan ,
  • OU Guobing ,
  • NIU Tianjiao
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  • 1 Institute of Animal Sciences,Chinese Academy of Agricultural Sciences; Key Laboratory of Dairy Quality and Digital Monitoring Technology,State Administration for Market Regulation,Beijing 100193;
    2 Mengniu Fresh Dairy 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

Online published: 2025-12-22

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Abstract

[Objective] This study aimed to investigate the effects of heat treatment intensity on the content and composition of short-chain fatty acids （SCFAs） in milk.[Method] Using raw milk from the same batch subjected to indirect heat treatments （75 °C/15 s,122 °C/4 s,137 °C/4 s） and direct heat treatment （130 °C/0.5 s）,the contents of SCFAs and free short-chain fatty acids Free short-chain fatty acids （FSCFAs） were determined by gas chromatography-mass spectrometry （GC-MS）,and differential analysis was performed.[Result] Both direct and indirect heat treatments led to unavoidable losses in total short-chain fatty acids （TSCFAs） and total free short-chain fatty acids （TFSCFAs） in raw milk. At the FSCFAs level,heat treatment alters the proportions of each FSCFAs,especially C2:0,C3:0 and C5:0,which may serve as potential markers for differentiating raw milk from heat-treated milk.[Conclusion] This study reveals the variation patterns of SCFAs and FSCFAs in milk under different heat treatment conditions,enriches the research data on the impact of heat treatment intensity on short-chain fatty acids in milk,and provides a reference for dairy quality evaluation and safety control.

Key words： heat treatment; short-chain fatty acids（SCFAs）; milk; free short-chain fatty acids（FSCFAs）

Cite this article

LU Songcui , XIAO Ran , DU Shuang , ZHAO Yankun , ZHANG Yangdong , ZHENG Nan , WANG Jiaqi , ZHANG Hongyan , OU Guobing , NIU Tianjiao . Effects of Heat Treatment Intensity on the Short-chain Fatty Acid Profile in Milk[J]. China Dairy, 2025 , 0(11) : 15 -23 . DOI: 10.12377/1671-4393.25.11.03

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