{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T04:35:10Z","timestamp":1784954110649,"version":"3.55.0"},"reference-count":31,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T00:00:00Z","timestamp":1773014400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key R&D Program of China","doi-asserted-by":"publisher","award":["2022YFD2101504"],"award-info":[{"award-number":["2022YFD2101504"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"name":"National Foreign Expert Project of China","award":["H20250240"],"award-info":[{"award-number":["H20250240"]}]},{"DOI":"10.13039\/501100012226","name":"Fundamental Research Funds for the Central Universities","doi-asserted-by":"publisher","award":["JUSRP202416004"],"award-info":[{"award-number":["JUSRP202416004"]}],"id":[{"id":"10.13039\/501100012226","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145\u2013155 \u00b0C\/0.09 s) with that of conventional pasteurization (75\u201395 \u00b0C\/15 s) as well as ultra-high-temperature treatment (UHT, 135 \u00b0C\/5 s), on the microbial evaluation, nutritional composition, and physicochemical quality of bovine milk. The results showed that all heat treatments completely inactivated Staphylococcus aureus, coliforms, while only UHT and INF achieved full spore elimination. In the INF group, \u03b1-lactalbumin remained almost completely native and native \u03b2-lactoglobulin retention was approximately 83% relative to raw milk. The retention of lactoferrin and immunoglobulin G was about 30% and 12% after INF treatment, respectively, which were higher than that of 13% and 8% in the 85 \u00b0C\/15 s group, and complete denaturation in the 95 \u00b0C\/15 s and UHT groups. Furthermore, vitamin B2 remained stable after INF treatment. The glycation content of proteins was lower in INF treatment compared to conventional heat treatments, especially for the concentration of furosine, which was about 6\u20137 mg\/100 g protein in the INF group, and 15 mg\/100 g protein in the 95 \u00b0C\/15 s group, and 67 mg\/100 g protein in the UHT group. Overall, the INF process achieved sterilization equivalent to UHT while substantially reducing thermal load, thus better balancing microbial safety, nutritional integrity, and immune-active proteins, which provides a scientific basis for establishing standardized INF parameters and promoting high-quality dairy production.<\/jats:p>","DOI":"10.3390\/foods15050959","type":"journal-article","created":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T17:16:03Z","timestamp":1773076563000},"page":"959","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives"],"prefix":"10.3390","volume":"15","author":[{"given":"Jiayuan","family":"Li","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyuan","family":"Kang","sequence":"additional","affiliation":[{"name":"Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nan","family":"Sheng","sequence":"additional","affiliation":[{"name":"Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huan","family":"Yao","sequence":"additional","affiliation":[{"name":"Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoying","family":"Feng","sequence":"additional","affiliation":[{"name":"Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Han","family":"Lu","sequence":"additional","affiliation":[{"name":"College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9017-4447","authenticated-orcid":false,"given":"Kasper","family":"Hettinga","sequence":"additional","affiliation":[{"name":"Dairy Science and Technology, Food Quality and Design Group, Wageningen University, 6708WG Wageningen, The Netherlands"},{"name":"International Joint Research Laboratory for Dairy Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3039-1597","authenticated-orcid":false,"given":"Lina","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"},{"name":"International Joint Research Laboratory for Dairy Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"},{"name":"International Joint Research Laboratory for Dairy Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e53421","DOI":"10.5327\/fst.53421","article-title":"Study on the effects of different sterilization methods and storage conditions on milk quality","volume":"43","author":"Khayrullin","year":"2023","journal-title":"Food Sci. 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