ReviewInternational journal of molecular sciences2024
The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk-A Comprehensive Review.
Review in International journal of molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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.
The trial behind it
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Emerging non-thermal processing technologies and their impact on the quality, safety, and bioactive integrity of camel milk: A review article.Food chemistry: X · 2026Review
- Comparative Stability of Carotenoids in Grass-Fed and Grain-Fed Milk: Impact of Thermal Processing and the Protective Role of the Milk Matrix.Journal of food science · 2026Article
- Effects of encapsulated algae oil supplements on the production of docosahexaenoic acid-enriched milk in mid-lactation dairy cows.JDS communications · 2026Article
- Development of DHA artificial lipid droplets mimicking milk fat globules and the thermal protective effects on DHA.Food chemistry: X · 2026Article
- The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives.Foods (Basel, Switzerland) · 2026Article
- Cold plasma treatment as a way to sanitize bovine milk while maintaining full nutritional value, stability, toxicological and microbiological safety.Scientific reports · 2026Article
- High-Resolution Mass Spectrometry for Detailed Lipid Profile and Chemometric Discrimination of X-Ray Irradiated Mozzarella Cheese.International journal of molecular sciences · 2026Article
- Donkey Milk Quality and Safety: Challenges of Using the ISO 11816-1 ALP Method for Pasteurization Verification.Foods (Basel, Switzerland) · 2026Article
- Non-Thermal Milk Decontamination by Ionic Modulation: A Deionization-Based Alternative to Pasteurization.Foods (Basel, Switzerland) · 2026Article
- Metabolomics aided by machine learning decodes adaptive remodeling of Bacillus biofilms in response to pasteurization stress.NPJ science of food · 2026Article
- Advanced Non-Thermal Processing: Combined Cold Plasma and Pulsed Electric Field forFood science & nutrition · 2026Article
- Pilot-scale ultraviolet-C and nano-second pulsed electric field processing of milk: Microbial inactivation and preservation of serum proteins.Current research in food science · 2026Article
- Comparison of antioxidant capacity of milk, defatted milk, whey, and deproteinized whey from cow, sheep, and goat, and effect of thermal treatments.Veterinary research forum : an international quarterly journal · 2025Article
- Peptidomic Analysis of Potential Bioactive Peptides in Mare Milk Under Different Heat Treatment Conditions.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk's nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry's development and balancing milk products' safety and nutritional value.
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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.