[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-446863-105":59,"doc-detail-446863-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","heating-effects-on-milk-proteins-review-current-nutrition-food-science","Heating Effects on Milk Proteins - Review - Current Nutrition & Food Science","","Milk provides complete nutritional and energy needs for newborns and infants and contains diverse physiologically important components. This review examines how processing conditions, especially heating or thermal treatment, change the physicobiochemical and nutritional properties of milk proteins. Thermal treatment during dairy processing alters milk protein chemical characteristics via glycation, aggregation and denaturation, thereby affecting functionality, digestibility, and nutritional quality. Non-thermal technologies are also discussed as options that reduce quality damage from conventional heat.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/heating-effects-on-milk-proteins-review-current-nutrition-food-science/446863/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/heating-effects-on-milk-proteins-review-current-nutrition-food-science/446863.png","ImageObject",300,407,{"name":92,"@type":93},"Emma Wilson","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-31","2026-09-29",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the main focus of this review?","Question",{"text":112,"@type":113},"The review focuses on how heating or thermal processing conditions affect the physicobiochemical and nutritional attributes of milk proteins and, consequently, their functionality.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does thermal treatment influence milk protein properties?",{"text":117,"@type":113},"Thermal treatment can alter milk protein chemical characteristics through glycation, aggregation, and denaturation, which influences functionality, digestibility, and nutritional quality.",{"name":119,"@type":110,"acceptedAnswer":120},"What non-thermal technologies are mentioned as processing alternatives?",{"text":121,"@type":113},"The document highlights ohmic and microwave heating, pulsed electric field, high hydrostatic pressure, microfiltration, and ultrasound, emphasizing that certain non-thermal approaches reduce quality deterioration compared with conventional heat treatments.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},446863,1791089088,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},3848291630094,"https://eur-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","32  \nSend Orders for Reprints [to reprints@benthamscience.net](to reprints@benthamscience.net)  \nCurrent Nu tri tion & Food Science  \nBaishakhi De 1, Tridib Kumar Goswami 1,*, Suravi Pandey2, Jolvis Pou2, Sadananda P. Sharma2 and Vijaya G. S. Raghavan2  \n1Department of Agriculture and Food Engineering, Indian Institute of Technology, Kharagpur, 721302, India; 2Bioresource Engineering, McGill University, Canada  \nAbstract: Background: Milk, the fluid secreted by the female of all mammalian species, fulfills the complete nutritional and energy requirements. Milk is a single balanced diet enriched in physiologically important proteins and peptides, enzymes, enzyme inhibitors, immunoglobulins, growth factors, hormones, and antibacterial agents. Milk can be converted to different dairy items that occupy an important place in confectioneries and beverages and thus are subjected to various processing conditions.  \nObjective: This review aims to discuss how the processing conditions affect the physicobiochemical and nutritional attributes of milk protein and influence its functionality with a major focus on heating or thermal treatment.  \nMethods: Detailed literature surveys with keywords ‘thermal effect of milk proteins’, ‘dairy chemistry’,‘Maillard reactions have been done in food science, food chemistry, dairy science, functional foods journals, PubMed, and Scopus for gathering information on thermal effects on milk proteins. Out of 25 shortlisted review and research articles, 20 most relevant ones were cited and enlisted as references.  \nResults: Due to thermal treatment during dairy processing, the chemical characteristics of milk proteins are altered because of chemical changes like glycation, aggregation and denaturation. Chemical modifications influence the functionality, digestibility, and nutritional quality of milk proteins.  \nConclusion: Novel milk processing technologies viz. ohmic and microwave heating, pulsed electric field, high hydrostatic pressure, microfiltration and ultrasound find applications in dairy processing. Such non-thermal technologies do not involve heat to kill the microbes; thus reducing the detrimental effect of conventional heat treatments on milk quality.  \nKeywords: Milk, balanced diet, thermal treatment, dairy processing, non-thermal technologies, milk protein, glycation, aggregation, digestibility, nutritional quality.  \n1. INTRODUCTION  \nMilk is a single available balanced diet, a white fluid secreted by the female of all mammalian species, with the capacity to fulfill the nutritional requirements of newborns and infants globally. This dietary item is accepted throughout the globe. With a few exceptions, the organoleptic acceptability of milk is very high. Considering the chemistry of milk, being enriched in milk proteins, essential amino acids, essential fatty acids, lipids, lactose, vitamins, inorganic elements, and water, milk is a complex, dynamic, balanced nutritional system. Besides a balanced dietary item, milk serves different physiological functions, and most are protective. Milk is  \n*Address correspondence to this author at the Department of Agriculture and Food Engineering, Indian Institute of Technology (IIT), Kharagpur- 721302, India; Tel: 09647485515; E-mail: [tkg@agfe.iitkgp.ernet.in](tkg@agfe.iitkgp.ernet.in)  \nsafe, devoid of antinutritional factors, and has multifunctional and multi-nutritional benefits owing to the presence of a wide range of physiologically important proteins and peptides. Different enzymes, enzyme inhibitors, growth factors, hormones, antibacterial agents, and immunoglobulins present in milk contribute significantly to its protective effect. The vital role of protein in quenching global hunger and providing the required energy for sustainability, and maximizing performance can never be denied. In this context, milk proteins can be considered the best characterized of all food proteins and really of high quality and multifunctional versatility [1-3] . Regardi","cbCaiaf3GSqEn79s","https://ap.wps.com/l/cbCaiaf3GSqEn79s","pdf",1551646,11,"English","# Abstract\n# 1. Introduction\n## 1.1. Molecular Chemistry and Functionality of Milk and Milk Proteins","[{\"question\":\"What is the main focus of this review?\",\"answer\":\"The review focuses on how heating or thermal processing conditions affect the physicobiochemical and nutritional attributes of milk proteins and, consequently, their functionality.\"},{\"question\":\"How does thermal treatment influence milk protein properties?\",\"answer\":\"Thermal treatment can alter milk protein chemical characteristics through glycation, aggregation, and denaturation, which influences functionality, digestibility, and nutritional quality.\"},{\"question\":\"What non-thermal technologies are mentioned as processing alternatives?\",\"answer\":\"The document highlights ohmic and microwave heating, pulsed electric field, high hydrostatic pressure, microfiltration, and ultrasound, emphasizing that certain non-thermal approaches reduce quality deterioration compared with conventional heat treatments.\"}]","Heating Effects on Milk Proteins - Review - Current Nutrition & Food Science | PDF",1790717448,28]