Food chemistryMilkAnimalsHot TemperatureProteomicsLipids
Proteomic, metabolomic and lipidomic profiles provide insights on milk quality differences during heat treatment.
Meiqing Chen, Ran Xiao, Shuang Du, Ashikur Rahman, Nan Zheng, Yangdong Zhang, Tianjiao Niu, Jiaqi Wang
Published: 202510.1016/j.foodchem.2025.146695
Abstract
This study assessed the effects of industrial-scale direct (130 °C/0.5 s) and indirect (75 °C/15 s, 122 °C/4 s, 137 °C/4 s) heat treatments on raw milk through integrated multi-omics and sensory profiling. Results showed that direct and mild indirect…
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