摘要
本文介绍了牛奶的保鲜方法 ,说明了牛奶致腐的原因 ,概述了因微生物的作用所导致的牛奶中乳糖、蛋白质和脂肪 3种主要成分的变化 ,并简单介绍了这些变化的反应机理。
The methods of fresh-keeping of milk are introduced,Three kinds of main changes,including lactose change,protein change,and fat change that may occur in milk and cause the staling of milk are summarized. The possible mechanisms of these changes are also discussed.
出处
《化学教育》
CAS
2004年第8期9-11,共3页
Chinese Journal of Chemical Education