[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.
CHEN Yinge
,
WEN Fengliang
,
XIAO Ran
,
ZHANG Yangdong
,
ZHENG Nan
,
ZHAO Yankun
,
ZHANG Hongyan
,
OU Guobing
,
WANG Jiaqi
,
NIU Tianjiao
. Effects of Heat Treatment on Dairy Flavor and the Degree of Maillard Reaction[J]. China Dairy, 2025
, 0(11)
: 42
-50
.
DOI: 10.12377/1671-4393.25.11.05
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