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Processing Technology and Quality Control of Pasteurized Milk
LYU Jiaping,摇 ZHANG Shuwen,摇 LIU Lu,摇 PANG Xiaoyang,摇 LU Jing
(
Institute of Food Science and Technology
,
Chinese Academy of Agricultural Sciences
,
Beijing
100193,
China
)
Abstract
: 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.
Key words
: pasteurized milk; processing technology; quality; shelf life
(
责任编辑
:
李
摇
宁
)
51
第
34
卷 第
1
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
吕加平等
:
巴氏杀菌奶加工技术及质量控制现状
