摘要
采用高速离心技术对生鲜牛乳除菌效果进行了研究,通过研究发现在离心力为7888g和牛乳温度为8℃条件下,离心15min,分别可除去原料乳中杂菌总数、芽孢总数和耐热芽孢为99.8%,93.9%和93.9%,离心后的原料乳经过巴氏杀菌,产品保质期达到30d。
This experiment studies the effect on getting rid of the bacteria in the fresh raw milk by using the high-speed centrifugal separators. Finding that 99.8%number of bacteria, 93.9%number of spores and 93.9%number of heat-resistant spores can be get rid of respectively at the speed of 7 888 g in 15 minutes. After the centrifugation the shelf life of the pasteurized products can retain 30 days.
出处
《中国乳品工业》
CAS
北大核心
2004年第10期3-4,共2页
China Dairy Industry
基金
国家"十五"重大科技攻关项目(2002BA518A10)
