Effects of heat treatments on the nutritional value of milk
Year 2025,
Volume: 11 Issue: 2, 197 - 207, 28.03.2025
Sena Nur Kumral
,
Semra Navruz Varlı
Abstract
Milk is a food that contains many essential nutrients and has an important role in growth and development. Raw milk can harbor many pathogenic microorganisms and cause serious health problems. Heat treatments such as sterilization and pasteurization are necessary to protect milk from biological risks and extend its shelf life. These processes affect the physicochemical, functional properties and nutritional value of milk depending on the temperature and time conditions applied. The effect of heat treatment on nutritional value is generally associated with protein and water-soluble vitamins. It is reported that the amount of soluble calcium in milk decreases and calcium phosphate precipitate is formed as a result of heat treatment, while there is no significant change in antioxidant minerals such as selenium and zinc. In recent years, processes such as microwave, ultrasonication and thermosonication have been shown as alternatives to the traditional heat treatment of milk, but the effects of these processes on the nutritional value of milk should be extensively investigated.
Ethical Statement
This study is not subject to ethical approval due to its research nature.
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Isıl işlemlerin sütün besin değeri üzerindeki etkileri
Year 2025,
Volume: 11 Issue: 2, 197 - 207, 28.03.2025
Sena Nur Kumral
,
Semra Navruz Varlı
Abstract
Süt, birçok elzem besin öğesini içeren, büyüme ve gelişmede önemli yeri olan bir besindir. Çiğ haldeki süt birçok patojen mikroorganizma barındırabilmekte ve ciddi sağlık sorunlarına yol açabilmektedir. Sütü biyolojik risklerden korumak ve raf ömrünü uzatmak için sterilizasyon ve pastörizasyon gibi ısıl işlemlerin uygulanması gereklidir. Bu işlemler uygulanan sıcaklık-süre koşullarına bağlı olarak sütün fizikokimyasal, fonksiyonel özellikleri ve besin değerini etkilemektedir. Isıl işlemlerin besin değeri üzerine etkisi genellikle protein ve suda çözünen vitaminler ile ilişkilidir. Isıl işlem sonucunda sütte çözünebilir kalsiyum miktarının azaldığı ve kalsiyum fosfat çökeltisi oluştuğu; selenyum ve çinko gibi antioksidan mineraller üzerinde ise önemli bir değişiklik görülmediği bildirilmektedir. Son yıllarda mikrodalga, ultrasonikasyon, termosonikasyon gibi işlemler geleneksel olarak süte uygulanan ısıl işlemlere alternatif olarak gösterilmekle birlikte bu işlemlerin sütün besin değeri üzerindeki etkileri kapsamlı olarak araştırılmalıdır.
Ethical Statement
Araştırma niteliği bakımından etik izne tabii değildir.
References
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- Coolbear, T., Janin, N., Traill, R., Shingleton, R. (2022). Heat-induced changes in the sensory properties of milk. International Dairy Journal, 126, 105199. https://doi.org/10.1016/j.idairyj.2021.105199
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- Čurlej, J., Zajác, P., Čapla, J., Golian, J., Benešová, L., Partika, A., Fehér, A., Jakabová, S. (2022). The Effect of Heat Treatment on Cow’s Milk Protein Profiles. Foods, 11(7), 1023. https://doi.org/10.3390/foods11071023
- Davoodi, S.H., Shahbazi, R., Esmaeili, S., Sohrabvandi, S., Mortazavian, A., Jazayeri, S., Taslimi, A. (2016). Health-Related Aspects of Milk Proteins. Iran Journal of Pharmaceutical Research, 15(3), 573-591.
Deeth, H.C. (2021). Effects of High-Temperature Milk Processing. Encyclopedia, 1(4), 1312-1321. https://doi.org/10.3390/encyclopedia1040098
- Deeth, H.C., Lewis, M.J. (2017). Non-Thermal Technologies. High Temperature Processing of Milk and Milk Products; John Wiley & Sons: West Sussex, U.K., pp 427. ISBN: 9781118460504. https://doi.org/10.1002/9781118460467
- Djordjevic, J., Ledina, T., Baltic, M.Z., Trbovic, D., Babic, M., Bulajic, S. (2019). Fatty acid profile in milk. IOP Conference Series: Earth and Environmental Science, 333, 012057. https://doi.org/10.1088/1755-1315/333/1/012057
- Food and Agriculture Organization (FAO) (2022). Food Balances (2010-) https://www.fao.org/faostat/en/#data/FBS (erişim: 20.05.2024)
- Food and Drug Administration (2019). The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk, https://www.fda.gov/food/buy-store-serve-safe-food/dangers-raw-milk-unpasteurized-milk-can-pose-serious-health-risk (Erişim: 25.06.2024)
- Gürel-Gökmen, B., Taslak, H., Özcan, O., Sivas, G.G., Yılmaz-Karaoğlu, S., Tunalı-Akbay, T. (2022). The effects of heat treatment on the nutritional and antioxidant content of different milk types. Food and Health, 8(4), 312-320. https://doi.org/10.3153/FH22029
- Gürsel, A. (2013). İçme Sütü Teknolojisi. Süt Teknolojisi içinde; Yetişemiyen, A., Ed.; Ankara Üniversitesi Ziraat Fakültesi: Ankara, Türkiye, ss 55-99. ISBN: 9789754827507
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- Iuliana, C., Rodica, C., Sorina, R., Oana, M. (2015). Impact of Microwaves on The Physico-chemical Characteristics of Cow Milk. Romanian Reports in Physics, 67(2), 423–430.
- Jo, Y., Benoist, D.M., Barbano, D.M., Drake, M.A. (2018). Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization. Journal of Dairy Science, 101(5), 3812-3828. https://doi.org/10.3168/jds.2017-14071
- Kaushik, R., Sachdeva, B., Arora, S. (2014). Vitamin D2 stability in milk during processing, packaging and storage. LWT-Food Science and Technology, 56(2), 421-426. https://doi.org/10.1016/j.lwt.2013.11.029
- Khan, I.T., Nadeem, M., Imran, M., Ayaz, M., Ajmal, M., Ellahi, M.Y., Khalique, A. (2017). Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk. Lipids in Health and Disease, 16-163. https://doi.org/10.1186/s12944-017-0553-z
- Kilic-Akyilmaz, M., Ozer, B., Bulat, T., Topcu, A. (2022). Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk. International Dairy Journal, 126, 105231. https://doi.org/10.1016/j.idairyj.2021.105231
- Koçak, C. (2013). Peynir Teknolojisi. Süt Teknolojisi içinde; Yetişemiyen, A., Ed.; Ankara Üniversitesi Ziraat Fakültesi: Ankara, Türkiye, ss 148. ISBN: 9789754827507
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- Koski, L., Kisselburgh, H., Landsman, L., Hulkower, R., Howard-Williams, M., Salah, Z., Kim, S., Bruce, B.B., Bazaco, M.C., Batz, M.B., Parker, C.C., Leonard, C.L., Datta, A.R., Williams, E.N., Stapleton, G.S., Penn, M., Whitham, H.K., Nichols, M. (2022). Foodborne illness outbreaks linked to unpasteurised milk and relationship to changes in state laws – United States, 1998–2018. Epidemiology and Infection, 150, e183. https://doi.org/10.1017/S0950268822001649
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