ESL奶的生产关键和新技术应用

The Key Factor of Success and Application of New Technology in ESL Milk

ESL奶提供了增加销售效益和其它在口感和营养价值方面的优势,受到了广泛的关注。介绍的生奶质量标准、产品加工方式、巴氏消毒后污染、包装材料和冷链系统是影响ESL奶的货架期的关键因素;Pure-Lac TM系统、微过滤、填充CO_2等新技术能够显著延长鲜奶的货架期。

Dairy products with extended shelf-life (ESL) have recently gained much interest in the world as it offers a benefit of increased distribution and advantages in sensory properties and nutritional value. The key factors that control the shelf life of ESL dairy producls are raw milk quality standards, post-pasteurizalion contamination, packaging materials and cold chain system. The Pure-LacTM system, microfiltration, addition CO2 and some other new techniques can dramatically extend the shelf life of fresh milk.