Effects of Different Heat Treatments on Proteins and Volatile Compounds in Mare Milk

In this study, changes in the contents of α-lactalbumin and β-lactoglobulin of fresh mare milk were analyzed after heat treatments at different temperatures and for different durations, and changes in the volatile composition were also analyzed by electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatographymass spectrometry (SPME-GC-MS). The results showed that heat treatment at 85 ℃ for 10 s had the smallest effect on the protein content in mare milk. When the heating temperature was 95 ℃, the particle size of mare milk protein increased from 318.18 to 543.25 nm with the increase in heating time. The fresh taste of mare milk treated at 85 ℃ for 10 s, which had the weakest sour taste, was the closest to that of raw mare milk. Heat-treated mare milk contained more types of volatile flavor compounds and had higher contents of hydrocarbons, aromatics, ketones, and alcohols but significantly lower contents of acids than raw mare milk.