摘要
巴氏杀菌奶是国际上公认的由生鲜奶低热加工杀菌的风味新鲜纯正、营养全面的牛奶制品,欧美等发达国家和地区90%以上的液体乳产品为巴氏杀菌奶。我国巴氏杀菌奶近年来发展迅速,年增长率保持25%以上,是今后乳业产品结构调整的重要产品类别,将成为城市乳业的主导产品,成为乳品工业发展新的经济增长点。对适合巴氏杀菌奶加工的原料乳选择、加工主要技术、货架期、巴氏杀菌奶中主要腐败微生物及检测、巴氏杀菌奶的鉴别及使用微滤技术提高巴氏杀菌奶品质和货架期等研究进展进行了综述。
Pasteurized milk is internationally recognized dairy products with fresh flavor and nutrition. In USA, Europe, and other developed countries, pasteurized milk has more than 90% market share of fluid milk products. In China, pasteurized milk has rapidly developed in recent years and has more than 25% annual growth rate. It would become leading dairy products for city consume and new economic growth point of dairy industry in future. In this paper, we review the requirements of pasteurized milk for raw milk, pasteurization processing technology, shelf life, main spoilage microorganism and detection, identification, and the application of microfiltration technology to improve quality and shelf life.
出处
《食品科学技术学报》
CAS
2016年第1期9-15,共7页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(31371808
31301521)
"十二五"国家科技支撑计划项目(2013BAD18B10)
现代农业产业技术体系北京市奶牛产业创新团队项目
关键词
巴氏杀菌奶
加工技术
品质
货架期
pasteurized milk
processing technology
quality
shelf life
