Table 2.

Processing details of the milk samples.

Code	Milk Fraction	Processing Conditions	Day of Processing *	Grouping of Milk Types **
RAW	Native raw milk	-	Wednesday	No-low heat
PAS	Pasteurized	72 °C for 20 s	Wednesday	No-low heat
		Total processing time *** 60 s
SKI	Skim milk	Separation at 50 °C	Tuesday	No-low heat
FAT	Fat fraction/cream	Separation at 50 °C	Tuesday	-
HOM	Homogenized milk	Preheating to 55 °C, 2-stage homogenization at 250/50 bar	Tuesday	-
ESL	Extended shelf life milk	Preheating at 95 °C for 20 s, direct steam injection at 127 °C for 5 s	Monday	High heat
		Total processing time *** 60 s
UHT	Ultra-high heat treated	Preheating at 93 °C for 23 s, direct steam injection at 142 °C for 5 s	Monday	High heat
		Total processing time *** 85 s
BOI	Boiled milk	Preheating at >80 °C for >300 s, boiling at 100 °C for 30 s	Tuesday	High heat
		Total processing time *** 2000 s

* Milk samples were collected on a Monday and stored at 1 °C until they were processed. Processing occurred on the same day or the two subsequent days. After processing samples were frozen to −20 °C and stored until analysis. ** For further analysis of heat treatment on milk proteins, grouping of milk types according to the heat treatment was conducted; homogenized milk was excluded due to additional treatment with pressure; cream was excluded because it contains only the milk fat fraction. *** Total processing time includes heating and cooling stage.