Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale

Micronutrients and physical stability of milk and cream were evaluated for different heat treatments at dairy production scale (HTST pasteurisation, high pasteurisation, ESL indirect and UHT direct and indirect). Changes caused due to heat treatments for macro and micro components (vitamins and minerals) as well as physical stability were investigated. Results show limited losses in macro components and total mineral concentrations for milk and cream after the studied heat treatments. Significant decrease in concentrations of vitamins B₁, B₂ and B₁₂ and ionic calcium in milk was observed after high pasteurisation, whereas limited losses were observed after ESL and UHT processing. Casein micelle size in milk increased, however, no effect on physical stability was observed between heat treatments. This work shows that heating technologies at industrial dairy production scale investigated were mild and have low effects on micronutrients and physical stability of milk and cream.