巴氏杀菌牛乳和UHT牛乳的差别

Study on Chemical and Physical Properties of Pasteurized Milk and UHT Milk

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.