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Effects of heat treatments on the nutritional value of milk

Year 2025, , 197 - 207, 28.03.2025

Sena Nur Kumral , Semra Navruz Varlı

https://doi.org/10.3153/FH25016

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.

Keywords

Milk Pasteurization Sterilization Nutritional value

Ethical Statement

This study is not subject to ethical approval due to its research nature.

References

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Isıl işlemlerin sütün besin değeri üzerindeki etkileri

Year 2025, , 197 - 207, 28.03.2025

Sena Nur Kumral , Semra Navruz Varlı

https://doi.org/10.3153/FH25016

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.

Keywords

Süt Pastörizasyon Sterilizasyon Besin değeri

Ethical Statement

Araştırma niteliği bakımından etik izne tabii değildir.

References

  • Alegbeleye, O.O., Guimarães, J.T., Cruz, A.G., Sant’Ana, A.S. (2018). Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends in Food Science & Technology, 82, 148-166. https://doi.org/10.1016/j.tifs.2018.10.007
  • Arasoğlu, T., Güllüce, M., Özkan, H., Adıgüzel, A., Şahin, F. (2013). PCR detection of Brucella abortus in cow milk samples collected from Erzurum, Turkey. Turkish Journal of Medical Sciences, 43(4), 501-508. https://doi.org/10.3906/sag-1205-121
  • Asadullah, Khair-un-nisa, Tarar, O.M., Ali, S.A., Jamil, K., Begum, A. (2010). Study to evaluate the impact of heat treatment on water soluble vitamins in milk. The Journal of the Pakistan Medical Association, 60(11), 909-912.
  • Bakry, S.S., Mohran, M.A., Gomah, N.H., Essawy, E.A.Y. (2017). Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk. Journal of Food and Dairy Sciences, 8(2), 65-72. https://doi.org/10.21608/jfds.2017.37118
  • Baysal, A. (2017). Beslenme. Hatiboğlu Yayıncılık, ss 294-295. ISBN: 9789757527732
  • Bezie, A. (2019). The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review. Journal of Dairy and Veterinary Sciences, 11(5), 555822. https://doi.org/10.19080/JDVS.2019.11.555822
  • Borad, S.G., Kumar, A., Singh, A.K. (2017). Effect of processing on nutritive values of milk protein. Critical Reviews in Food Science and Nutrition, 57(17), 3690-3702. https://doi.org/10.1080/10408398.2016.1160361
  • Buzgan, T., Karahocagil M.K., Irmak, H., Baran, A.I., Karsen, H., Evirgen, O., Akdeniz, H. (2010). Clinical manifestations and complications in 1028 cases of brucellosis: a retrospective evaluation and review of the literature. International Journal of Infectious Diseases, 14(6), e469–e478. https://doi.org/10.1016/j.ijid.2009.06.031
  • Büyükbeşe, D, Emre E.E., Kaya, A. (2014). Properties of Milk Fat and Its Fractions. Caucasian Journal of Science, 1(1), 51-61.
  • Centers for Disease Control and Prevention (2024). Food Safety. Raw Milk. https://www.cdc.gov/food-safety/foods/raw-milk.html (Erişim: 25.06.2024)
  • Constantin, A.M., Csatlos, C. (2010). Research on the influence of microwave treatment on milk. Bulletin of the Transilvania University of Brasov, 3(52), 157-162.
  • 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
  • Crisà A. (2013). Milk Carbohydrates and Oligosaccharides. Milk and Dairy Products in Human Nutrition: Production, Composition and Health. Park, Y.W., Haenlein, G.F.W., Ed; John Wiley & Sons: West Sussex, U.K., pp 129-147. ISBN: 9780470674185 https://doi.org/10.1002/9781118534168.ch7
  • 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
  • Islam, M.S., Islam, M.A., Rahman, M. M., Islam, K., Islam, M.M., Kamal, M.M., Islam, M.N. (2023). Presence of Brucella spp. in Milk and Dairy Products: A Comprehensive Review and Its Perspectives. Journal of Food Quality, 2023(1). https://doi.org/10.1155/2023/2932883
  • 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
  • Konar, N., Haspolat-Kaya, I., Dalabasmaz, S., Poyrazoğlu, E.S., Artık, N. (2014). Street milk and urban consumers in Turkey: A descriptive study. Journal für Verbraucherschutz und Lebensmittelsicherheit, 9, 23-35. https://doi.org/10.1007/s00003-013-0854-8
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There are 51 citations in total.

Details

Primary Language Turkish
Subjects Food Properties
Journal Section Review Articles
Authors

Sena Nur Kumral 0009-0005-6020-6179

Semra Navruz Varlı 0000-0002-0698-6021

Early Pub Date March 23, 2025
Publication Date March 28, 2025
Submission Date November 4, 2024
Acceptance Date March 16, 2025
Published in Issue Year 2025

Cite

APA Kumral, S. N., & Navruz Varlı, S. (2025). Isıl işlemlerin sütün besin değeri üzerindeki etkileri. Food and Health, 11(2), 197-207. https://doi.org/10.3153/FH25016

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