comparison of the effect of different heat treatment in antioxidant properties on raw milk

Milk is a complete food for all ages and contains nutrients with compounds with different biological activities, and among other food items, it contains high antioxidant capacity in the form of enzymes, proteins, and vitamins. Considering that determining the antioxidant properties of raw milk after industrial and home heat treatments is always one of the most important questions of consumers, this study was conducted with the aim of determining and comparing the antioxidant properties of milk after industrial heat treatments and home heat treatments.

To do this research three diferent commercial brands were used,and from each brand, 10 samples of pasteurized milk and 10 samples of sterilized milk in different batch numbers, as well as 30 samples of traditional and raw milk from dairy stores before and after boiling thermal process were collected randomly and their antioxidant activity were investigated by antiradical(DPPH) test, reducing power test and Total phenolic capacity and their antioxidant power were compared by one-way ANNOVA and Tukey test.

The results showed that in all antioxidative parameters, raw milks that were not subjected to any heat treatment.had the highest values (p < 0.001), followed by pasteurized milk and sterilized milk, and boiled milk had the lowest antioxidant activity (p < 0.001).

In general, the results of this research showed that thermal treatments have a negative and decreasing effect on the antioxidant properties of milk, but since in order to make milk healthy, it is necessary to apply heat treatments,