Analysis of Chemical Changes During HTST and UHT Pasteurization Processes

Author(s)	Meena Rani, Kushal Raj
Country	India
Abstract	Pasteurization is essential to ensure the microbiological safety of milk while preserving its chemical and nutritional quality. Two widely used heat treatments are high-temperature short-time (HTST; e.g., 72–78 °C for 15 s) and ultra-high temperature (UHT; ≥ 135 °C for a few seconds). HTST aims to inactivate pathogens with minimal chemical change; UHT delivers a much higher thermal load that extends ambient-temperature shelf life but accelerates heat-induced chemical reactions. This paper reviews and compares the principal chemical changes caused by HTST and UHT — protein denaturation and aggregation, enzyme inactivation, Maillard reaction progression and formation of markers (furosine, HMF, lactulose), lipid oxidation, vitamin losses, and effects on sensory compounds — by synthesizing literature and highlighting analytical indicators used to assess heat load and product quality. Key differences, practical implications for processing, and recommended analytical approaches are presented.
Published In	Volume 13, Issue 3, July-September 2022
Published On	2022-07-06

About IJSAT Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us	Message on WhatsApp	+91-9687-182-185	editor@ijsat.org

International Journal on Science and Technology