TABLE 4.
Aggregation of main findings from in vivo and in vitro digestions, organized by processing method
| Main finding of processed milk | Processing | Increased/impacted | No difference or not impacted | Decreased |
|---|---|---|---|---|
| Proteolysis of lactoferrin | 1HoP | (27,37,38,40,41) | (7) | – |
| 2HPP | – | (40) | – | |
| 3HTST | (37,38) | – | – | |
| Homogenization | – | (34) | – | |
| Freeze-thaw | – | – | – | |
| Proteolysis of caseins | 1HoP | (37,40,41) | (7,42) | – |
| 2HPP | (40) | – | – | |
| 3HTST | – | – | – | |
| Homogenization | – | (34) | – | |
| Freeze-thaw | [46] | – | – | |
| Release of free amino (Protein hydrolysis) | 1HoP | (41) | (38,40,43,44) | (43) |
| 2HPP | – | (40) | – | |
| 3HTST | – | (38) | – | |
| Homogenization | – | – | – | |
| Freeze-thaw | – | – | – | |
| Particle size distribution | 1HoP | (7) | (27,38,41) | – |
| 2HPP | – | (40) | – | |
| 3HTST | – | (38) | – | |
| Homogenization | – | (34) | – | |
| Freeze-thaw | – | [46] | – | |
| Release of peptides— abundance or diversity | 1HoP | (37) | (42,43) | (44) |
| 2HPP | – | – | – | |
| 3HTST | (37) | – | – | |
| Homogenization | – | – | – | |
| Freeze-thaw | – | – | – | |
| Lipolysis/ Fat absorption | 1HoP | – | (27,33,38) | [[7], [24], [26], [31], [41], [45]] |
| 2HPP | – | – | – | |
| 3HTST | – | (24,25) | (33,38) | |
| Homogenization | (34) | – | – | |
| Freeze-thaw | – | – | – |
1
HoP, Holder pasteurization
2
HPP, high-pressure processing;
3
HTST, high-temperature short-time, includes processing at 72.5°C, 15 sec; 100°C, 5 min. HoP, HTST and HPP are methods used specifically to inactivate pathogens. A dash indicates no supporting evidence available.