Jul 24, 2024 · This study showed that commercial-scale HTST pasteurization of milk and whey induces whey protein denaturation and, therefore, loss of thermolabile intact whey proteins.

This study showed that commercial-scale HTST pas-teurization of milk and whey induces whey protein dena-turation and, therefore, loss of thermolabile intact whey proteins.

May 1, 2015 · The effect of homogenization alone or in combination with high-temperature, short-time (HTST) pasteurization or UHT processing on the whey fraction of milk was investigated using highly sensitive spectroscopic techniques.

This study found that high temperature short time (HTST) pasteurization, applied to both milk and whey during commercial whey protein concentrate production, leads to a reduction in several key bioactive proteins such as lactoferrin, immunoglobulin A, immunoglobulin M, and …

Jun 30, 2024 · Batch pasteurization: Also known as low temperature long time (LTLT) pasteurization. Heat the milk to 63°C for 30 minutes. The extendend holding time causes alteration in the milk protein structure and taste. Flash pasteurization: also known as high temperature short time (HTST) pasteurization.

We hypothesize that understanding the alterations that occur in whey proteins as a result of different thermal treatments and allow better and more efficient processing strategies.

The effect of homogenization alone or in combination with high-temperature, short-time (HTST) pasteurization or UHT processing on the whey fraction of milk was investigated using highly sensitive spectroscopic techniques.

The effect of high temperature-short time (HTST) pasteurization of milk, Cheddar cheese whey and cheddar cheese whey ultrafiltration (UF) retentate upon the composition, physicochemical and functional properties of whey protein concentrates (WPC) was investigated.

This study aimed to investigate the effect of commercial-scale HTST pasteurization of both raw milk and the resulting sweet whey on the products’ overall protein profile.

High temperature short time (HTST) treatment caused denaturation with the loss of secondary structure of proteins at temperature of 72°C for 15 minutes. Ultra-high temperature (UHT) treatment damaged β-lactoglobulins at higher tempera-ture range of 135–140°C for 2 seconds.