摘要
本文介绍了高压杀菌技术对提高乳品货架期的作用,主要从高压技术对乳中微生物的影响和破坏程度方面阐述,并介绍了高压杀菌对乳蛋白和酸奶、干酪、奶油、婴儿配方奶粉等乳制品的品质影响。
The reviews present the effect of high pressure on the shelf life of milk, which mainlyrelate the effect and disruption to microorganism. It also refers to the effect on the quality of milkprotein and dairy products, such as yogurt, cheese, butter and modified milk for infants.
关键词
高压技术
杀菌
微生物
乳品质
影响
High pressure technology
Sterilization
Microorganism
Milk Quality
Effect
