Effects of different heat treatment processes on the physicochemical properties and structural changes of casein and whey protein from bovine milk.

Abstract

To investigate the effects of different heat treatment processes, infusion technology (INF) and UHT, on the physicochemical properties and structural changes of casein and whey protein from bovine milk. Two sterilization conditions, INF (156°C to 158°C, 0.09 s) and UHT (135°C, 4 s) to treat bovine milk and isolate whey protein and casein from milk were selected. This study evaluated the particle size, milk composition, and storage stability of different milk samples, and assessed the structural and property changes of proteins. The results demonstrated that INF milk exhibited smaller average particle size, higher protein, fat, nonfat milk solids, and lactose contents compared with UHT milk. The structure stability and functional properties of casein and whey protein in INF milk were superior to those in UHT milk. In summary, this study indicated the physical properties of bovine milk under different sterilization conditions, as well as the changes in casein and whey protein in bovine milk. This can provide reference for optimizing the quality and stability of bovine milk products and help develop more functional bovine milk products.