摘要
研究了巴氏杀菌、超高温灭菌对牛乳中各种成分的影响,结果发现此两种热处理方式对牛乳中蛋白质、维生素、矿物质和产品风味产生不同影响,而对脂肪的影响不大。
The influences of the pasteurization and UHT on nutrients of milk are discussed in the dissertation. The two heat treatments can induce different influences on milk proteins, vitamins, minerals and flavor. But heat treatments can hardly influence milk fat.
出处
《乳业科学与技术》
2003年第4期149-153,共5页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY