The present study evaluated the possibility of employing the UHPH
technology under different treatment conditions (300 MPa with Ti =
45, 55, 65, 75 and 85 °C) capable of achieve pasteurization and sterilization
of milk, as a useful alternative to reduce vitamin destruction in milk
by heat treatment. From these UHPH treatments, the milk treated at
300 MPa with Ti = 45 °C (treatment that produces pasteurized milk)
presented a hydro- and liposoluble vitamin content close to the raw
milk. In addition, the UHPH milk treated at 300 MPa with Ti = 85 °C
(technological conditions able to produce sterile milk similar to UHT
milk) presented similar or higher contents of hydro- and liposoluble vitamins
compared to the UHT milk. In conclusion, the UHPH treatment
can be employed to reduce the destruction of both hydro- and
liposoluble milk vitamins, obtaining a product with better nutritional
profile compared to the heat-treated milk.