Impacts of heat-induced changes on milk protein digestibility: A review

Milk proteins play important roles in human nutrition because of their high quality and digestibility. During the processing and storage of dairy products, milk proteins undergo various heat treatments that result in modifications at molecular, microstructural and macrostructural levels. The type and the extent of these heat-induced changes are influenced by the matrix and the heating conditions, which lead to different impacts on the digestion behaviour and the digestibility of milk proteins. This review summarises the scientific literature investigating the impact of heat-induced changes on milk protein digestion, with emphasis on how heat treatment can influence the digestibility of a protein differently depending on the product matrix and the heating conditions. The different effects of heat treatment on the digestion of different milk proteins, e.g., caseins, β-lactoglobulin and α-lactalbumin, are highlighted.