Multi-omics profiling reveals compositional differences and molecular associations among commercial milk products across processing strategies

Compared with conventional high-temperature short-time pasteurized milk, ultra-pasteurized and ultra-high-temperature milk showed more pronounced differences in protein composition and signs of increased fat breakdown. Microfiltered milk showed smaller protein differences, whereas milk processed by direct steam infusion had higher levels of polar membrane lipids.

Ultra-high-temperature milk also showed higher levels of carbohydrate-related metabolites. Integrated analysis revealed associations among proteins, lipids, and metabolites. These findings help explain compositional differences among commercial milk products and may inform processing optimization and product selection.