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Review

Influence of Ultra-Heat Treatment on Properties of Milk Proteins

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Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
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Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland
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Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar, Punjab 144020, India
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Department of Pomology, Nursery, and Enology, University of Life Sciences in Lublin, 20-033 Lublin, Poland
*
Authors to whom correspondence should be addressed.
Academic Editors: Thiago Henrique Napoleão, Emmanuel Viana Pontual and Lidiane Pereira de Albuquerque
Polymers 2021, 13(18), 3164; https://doi.org/10.3390/polym13183164
Received: 30 July 2021 / Revised: 7 September 2021 / Accepted: 16 September 2021 / Published: 18 September 2021
Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage. View Full-Text
Keywords: milk; ultra-high temperature treatment; casein; whey protein; immunoglobulin milk; ultra-high temperature treatment; casein; whey protein; immunoglobulin
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MDPI and ACS Style

Krishna, T.C.; Najda, A.; Bains, A.; Tosif, M.M.; Papliński, R.; Kapłan, M.; Chawla, P. Influence of Ultra-Heat Treatment on Properties of Milk Proteins. Polymers 2021, 13, 3164. https://doi.org/10.3390/polym13183164

AMA Style

Krishna TC, Najda A, Bains A, Tosif MM, Papliński R, Kapłan M, Chawla P. Influence of Ultra-Heat Treatment on Properties of Milk Proteins. Polymers. 2021; 13(18):3164. https://doi.org/10.3390/polym13183164

Chicago/Turabian Style

Krishna, Thummalacharla C., Agnieszka Najda, Aarti Bains, Mansuri M. Tosif, Rafał Papliński, Magdalena Kapłan, and Prince Chawla. 2021. "Influence of Ultra-Heat Treatment on Properties of Milk Proteins" Polymers 13, no. 18: 3164. https://doi.org/10.3390/polym13183164

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