保鲜技术在牛奶加工中的研究进展  

Advancement of Fresh-keeping Technologies in Milk Industry

作　　者：岳希举[1] 余铭[1,2] 陈海强[1] 崔静[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东科奇超速冻科技有限公司,广州510070

出　　处：《食品工业》2013年第2期116-120,共5页The Food Industry

摘　　要：如何控制奶中的微生物,延长牛奶的保质期,又能最大程度保留奶的营养价值一直是一个研究热点。主要论述了超高压、超声波、紫外线、脉冲磁场及电场、欧姆加热、Nisin及高密度CO_2等保鲜新技术在牛奶加工中的研究进展,并介绍了各种保鲜技术对牛奶品质的影响。How to control the microorganism of milk, extend the shelf life of milk, and keep the most nutrition had been a research hotspot. Mainly discuss the progress of new technology used in the milk industry, including ultrahigh pressure, ultrasonic wave, ultraviolet ray, pulse electric field and magnetic field, the Ohmic heating, Nisin, high density C02 and so on. And introduce the influence of fresh-keeping technology to milk quality.

关 键 词：牛奶 保鲜 新技术 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]