“…The determination of the time of heating varies depending on the product characteristics (e.g., liquid without particles, liquid with particles, solid, volume, density), the type of heat transfer applied (e.g., conduction or convection), and the heating system used (e.g., indirect or direct). However, in recent years, new technologies such as microwaves (Martins et al, 2019), infrared (Aboud et al, 2019), ohmic (Cappato et al, 2017), and radio frequency (Di Rosa et al, 2018) have (Firmani et al, 2020) Milk UHT ATR-IR ATR-IR can be exploited to assess proteolysis in UHT milk (Ranvir et al, 2020) Milk Heat treatment (25-80°C) FTIR + NMR Mineral behaviors are affected by thermal heating (Boiani et al, 2018) Milk powders Heat treatment (25-100°C) FTIR The main changes in the secondary structure of proteins appear at a temperature higher than 70°C in whole milk and in infant formula at 50°C. The β-structures (β-sheet and β-turn) in the whole milk powder both decreased in the range of 70 to 85°C, whereas α-helix structures increased.…”