Probiotic microorganisms in raw milk play a significant role in the food sector.They can alter product characteristics and increase nutritional value through fermentation,while exerting positive effects on human health.During the processing and storage of raw milk,heat treatment is commonly used to control pathogenic microbial growth and extend product shelf life.However,the temperature and duration of heat treatment can affect the probiotic microorganisms,potentially impacting the quality and functionality of the product.The aims of this review are to present an overview of common probiotic microorganisms in raw milk,investigate the effects of heat treatment on these microorganisms,and explore potential methods for their protection and restoration.
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