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Short communication: Decrease of lipid profiles in cow milk by ultra-high-temperature treatment but not by

Q B Xu1, Y D Zhang2, N Zheng2

  • 1Laboratory of Quality & Safety Risk Assessment for Dairy Products of Ministry of Agriculture, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Journal of Dairy Science
|December 2, 2019
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Summary

Ultra-high temperature (UHT) milk processing significantly reduces beneficial triglycerides and unsaturated fatty acids, increasing free fatty acids, indicating a loss of nutritional quality compared to pasteurized milk.

Keywords:
UHT treatmentcow milklipidomicspasteurized treatment

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Area of Science:

  • Food Science
  • Lipidomics
  • Dairy Technology

Background:

  • Milk processing methods like pasteurization and UHT treatment aim to extend shelf life and ensure safety.
  • The impact of these thermal processes on the complex lipid profile of cow milk, particularly triglycerides and fatty acids, requires detailed investigation.

Purpose of the Study:

  • To compare the triglyceride and fatty acid profiles of raw, pasteurized, and UHT-treated cow milk.
  • To determine the effects of pasteurization (85°C for 15 s) and indirect UHT treatment (135°C for 15 s) on milk lipid composition.

Main Methods:

  • Lipidomics approach utilizing mass spectrometry.
  • Analysis of triglyceride (TG) and free fatty acid (FFA) content.
  • Quantification of various unsaturated fatty acids.

Main Results:

  • Ultra-high temperature (UHT) treated milk (UM) showed significantly lower concentrations of 94 identified triglycerides compared to raw milk (RM) and pasteurized milk (PM).
  • UM exhibited significantly higher free fatty acid content, indicating increased lipolysis during UHT treatment.
  • UM contained significantly fewer unsaturated fatty acids (14 types) than RM and PM; no significant differences were observed between RM and PM.

Conclusions:

  • UHT treatment, unlike pasteurization, significantly alters the milk lipid profile, leading to a reduction in beneficial triglycerides and unsaturated fatty acids.
  • The observed changes suggest a loss of nutritional quality and potential bioactivity in UHT-treated milk lipids.
  • Pasteurization at 85°C for 15 s does not significantly impact the investigated milk lipid components.