Effects of heat treatment on liquid milk quality and safety: nutritional changes, hazardous substances and control strategies

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-04-18 DOI:10.1016/j.foodcont.2025.111377

Jinjing Duan , Shan Gao , Yuhua Diao , Qi Zhang , Ying Gu , Shuo Wang

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引用次数: 0

Abstract

Heat treatment is a critical process in liquid milk, effectively ensuring microbiological safety while inevitably inducing complex physicochemical alterations. Although extensive research has documented quality modifications during milk processing, there remains a critical knowledge gap regarding the effects of heat treatment on the major components and the formation of hazardous substances. Understanding the changes in major components during heat treatment, along with the sensitive detection and effective control of hazardous substances are crucial for enhancing the quality and safety of liquid milk and protecting consumer health. In this review, the induction mechanism of heat treatment on protein denaturation, lipid oxidation and hydrolysis, lactose isomerization, micronutrient loss, Maillard reaction (MR) and other physical and chemical reactions is comprehensively analyzed. Additionally, the detection of hazardous substances in liquid milk and various feasible control strategies are elaborated in detail, which provides valuable information and insights to guide production practices in dairy industry.

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热处理对液态奶质量和安全的影响：营养变化、有害物质和控制策略

热处理是液态奶的一个关键过程，有效地确保微生物安全，同时不可避免地引起复杂的物理化学变化。尽管广泛的研究已经记录了牛奶加工过程中的质量变化，但关于热处理对主要成分和有害物质形成的影响，仍然存在一个关键的知识缺口。了解热处理过程中主要成分的变化，对有害物质进行灵敏的检测和有效的控制，对于提高液态奶的质量安全，保护消费者健康至关重要。本文综合分析了热处理对蛋白质变性、脂质氧化水解、乳糖异构化、微量营养素损失、美拉德反应（MR）等理化反应的诱导机理。详细阐述了液态奶中有害物质的检测及各种可行的控制策略，为指导乳制品行业的生产实践提供了有价值的信息和见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.