Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk

Present work investigated the effects of processing (homogenization, sterilization) and cold storage on physicochemical properties, in vitro digestion Caco-2 cellular uptake bovine milk. Extreme heat sterilization low temperature have significant impact particle size phospholipidome In addition, milks led to formation β' polymorphs crystals endothermic peak with Toffset higher than body temperature. Processing also increased initial digestibility but reduced overall This might be related decreased milk fat globules, changed MFGM frozen It is interesting note that PE has relatively faster meanwhile SM slower digestion. HTST which demonstrated lesser terms highest uptakes most fatty acids.