摘要
牛乳是天然营养品,微生物极易在其中繁殖,病原菌和其他有害菌也常存在。这些微生物是造成牛乳腐败变质的主要原因。利用微波的杀菌原理能够杀死这些微生物及病原菌,防止牛乳的腐败变质,延长牛乳保质期,且不会影响牛乳的质量。
The microorganism is very easy to propagate and the pathogen bacteria may also exist in milk. The microorganism is the main cause of making the milk decayed. The use of microwave for killing microorganism would prevent milk from decaying, prolong the shelf life. It also doesn't affect the quality of product
出处
《食品工业》
北大核心
2003年第2期37-38,共2页
The Food Industry
