The effect of processing temperature on the nutritional value of milk

Milk is a complex system composed of proteins, lipids, carbohydrates, salts, minerals, trace elements, vitamins and enzymes in the form of soluble, colloidal and emulsified states.

During the heating process, various nutrients in milk will change to varying degrees

Milk protein The protein in milk is the most susceptible component to heat treatment

Milk fat Milk fat is relatively stable and is a non-heat-sensitive ingredient.

When lactose is heated below 100℃ for a short time, the chemical properties of lactose are basically unchanged

Fat-soluble vitamin A, vitamin D and vitamin E in vitamin milk, as well as complex vitamins riboflavin (vitamin B2), pantothenic acid, biotin and nicotin are relatively stable to heat.

All in all, the processing temperature will have a certain impact on the nutritional value of milk, and the higher the processing temperature and the longer the time, the greater the damage to the nutritional value of milk

Hot milk will destroy its nutritional value, but cold milk will affect gastrointestinal motor function, which may cause gastrointestinal disorders in some people to varying degrees, resulting in that some nutrients in milk cannot be absorbed and utilized, so it is not advisable to drink more cold milk.

(Pang Xiaoyang and Fan Bei)

 "China Food News" (December 02, 2021 Edition 06)

 (Editor-in-charge: Qu Yuening)