巴氏杀菌乳特点及饮用价值综述  

An Overview of Pasteurized Milk and Its Suitability for Drinking

作　　者：马永征 马冬[2] 白娣斯[3] 妥娅 

机构地区：[1]北京市食品研究所,北京100162 [2]河北联合大学公共卫生学院,河北唐山063000 [3]河北联合大学迁安学院,河北迁安064400

出　　处：《乳业科学与技术》2012年第5期35-38,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：牛乳及其制品是健康膳食的重要组成部分,食用未经高温消毒或超高温灭菌的牛乳,由于病原菌的污染可能造成对人体的健康危害或致使营养损失过高。本文综述巴氏灭菌是保持牛乳营养、提高微生物安全性的有效方法,旨在说明巴氏杀菌乳更加适合饮用。Milk and dairy products are important components of a healthy diet.Drinking non-sterilized milk is probably harmful to health due to pathogenic contamination.By contrast,ultrahigh-temperature(UHT) sterilized milk has excessive nutrient losses.In this review,pasteurization is described as an effective way to preserve nutrients in milk and improve microbial safety.Thus,pasteurized milk is more suitable for drinking.

关 键 词：牛乳 巴氏杀菌 微生物 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]