超高温灭菌乳在贮藏过程中的质量变化

The Quality Changes of UHT Milk During the Storage

对经超高温灭菌乳在贮存过程中发生的一些感官、理化、微生物的变化进行了观测，并根据结果来探讨延长超高温灭菌牛乳保质的方法。分析了引起这些变化的原因并提出了一些控制措施。

This article examines some aspects of market milk which has been subjected to UHT processingduring storage. Observations are made relative to the changes in physical, chemical , microbiologicaland appearance characteristics. According ot the results of the experiment, some steps can be taken to retard these changes and prologng shelf life of the milk. In the article the cause of these changes is analyzedand some control measures are suggested.