Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments

Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments

Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra-high temperature (UHT) at 135 °C for 15 s. A to...

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Bibliographic Details
Main Authors: Yangdong Zhang, Li Min, Sheng Zhang, Nan Zheng, Dagang Li, Zhihua Sun, Jiaqi Wang
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
whey proteins
cow milk
thermal treatments
heat sensitivity
Online Access:https://www.mdpi.com/1420-3049/26/15/4628

Internet

https://www.mdpi.com/1420-3049/26/15/4628

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