超高压对鲜牛奶杀菌效果研究

Study on Effect of Ultra-high Pressure Processing on the Sterilization of Fresh Milk

以新鲜牛奶为主要原料,通过双因素正交试验研究了超高压对新鲜牛奶的杀菌作用。结果表明:压力越高,杀菌效果越好;在同一压力下延长受压时间并不一定能提高灭菌效果。

The orthogonal design including processing pressure and time was used to researeh the effect of the ultra-high pressure processing on the sterilization of fresh milk. The result showed flint the higher the processing pressure was, the better the effect of sterilization was and the effect of sterilization was not strengthened with the processing pressure-raising.