Evidence map›Paper›PMID 41829232›Full record

ArticleFoods (Basel, Switzerland)2026

The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives.

Jiayuan Li, Zhiyuan Kang, Nan Sheng, Huan Yao, Xiaoying Feng, Han Lu, Kasper Hettinga, Lina Zhang, Peng Zhou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Jiayuan LiSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Zhiyuan KangJunlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China.
Nan ShengJunlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China.
Huan YaoJunlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China.
Xiaoying FengJunlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China.
Han LuCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
Kasper HettingaDairy Science and Technology, Food Quality and Design Group, Wageningen University, 6708WG Wageningen, The Netherlands.ORCID 0000-0002-9017-4447
Lina ZhangSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, China.ORCID 0000-0002-3039-1597
Peng ZhouSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Funding

Fundamental Research Funds for the Central Universities JUSRP202416004National Key R&D Program of China 2022YFD2101504The National Foreign Expert Project of China H20250240
6 · The paper itself

Abstract

Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145-155 °C/0.09 s) with that of conventional pasteurization (75-95 °C/15 s) as well as ultra-high-temperature treatment (UHT, 135 °C/5 s), on the microbial evaluation, nutritional composition, and physicochemical quality of bovine milk. The results showed that all heat treatments completely inactivated

Indexed as

bovine milkinstantaneous ultra-high-temperature (INF)microbial safetynutritional quality preservationultra-high-temperature sterilization (UHT)whey proteins

Identifiers

PMID41829232
PMCPMC12984702

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

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.