Heat treatment of milk to extend its shelf life by reducing the potential of microorganisms and enzymes to make the product unsafe or spoil has consequences on its organoleptic qualities. The greater the heat load, the greater are the consequences; the different combinations of time and temperature applied in the creation of the range of liquid milk products manufactured by the dairy industry present a range of compromises between extending shelf-life and minimising changes in the original sensory characteristics that are adverse to consumer acceptance. This review looks at the sensory changes that are brought about by the heat treatments applied across thermisation, pasteurisation, ultra-high temperature treatment, in-container sterilisation and, since it represents much of the global consumption, milk powders for recombining. Consideration of heat treatment is also extended to heat loading encountered in the supply chain and to reduction of overall heat loads through application of alternative, non-thermal technologies.

通过降低微生物和酶使产品不安全或变质的可能性，对牛奶进行热处理以延长其保质期会影响其感官品质。热负荷越大，后果越严重；乳制品行业在生产一系列液态奶产品时采用的时间和温度的不同组合在延长保质期和尽量减少不利于消费者接受的原始感官特征变化之间存在一系列折衷。这篇综述着眼于通过热化、巴氏杀菌、超高温处理、容器内灭菌等应用的热处理所带来的感官变化，因为它代表了全球消费的大部分，用于重组的奶粉。