Effects of heat treatments on the nutritional value of milk

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.