Effects of Commercial Heat Treatment on the Structure, Oxidation Degree and Maillard Reaction Product Accumulation of Saanen Goat Milk Protein

Abstract:

The effects of five commercial heat treatments including pasteurization (LTLT at low temperature long-time, HTST at high temperature short-time), UHT (Ultra-high temperature), spray drying (SP), and retort sterilized (RS) on the secondary structure of goat milk protein, the degree of oxidation, and the accumulation of Maillard reaction products were studied. The damage degree of goat milk protein caused by different heat treatments was LTLT, HTST