摘要
综述了目前的超高温杀菌技术的现状,介绍了目前常用超高温杀菌技术的特点及在乳品加工中的应用,比较了几种间接式杀菌方式和直接式杀菌方式对牛奶营养成分造成的破坏率,以促使人们在研究正确的杀菌工艺时能对杀菌方式的选择加以重视。
This paper summarized current situation of UHT technologies,introduced its application in dairy process,compared milk nutrition degradation rates by means of indirect treatment and direct treatment to encourage people to choose correct ways of treatment when developing sterilizing process.
出处
《中国食物与营养》
2012年第9期40-44,共5页
Food and Nutrition in China
关键词
牛奶
超高温
灭菌工艺
milk
UHT
sterilization technology
