巴斯德加热消毒法的害处 巴斯德消毒法--细菌学家巴斯德创立的消毒杀菌的方法,使得牛奶或羊奶由生奶变成熟奶,这虽然有利于奶的保存及减少伤寒菌感染等,但加热后的牛奶或乳酪等,改变酶性质,酶及蛋白质、脂肪的结构成分加热后会形成不稳定物质,且牛奶加热至约62℃时会破坏牛奶中的活性 Pasteur heating disinfection law Pasteur disinfection method - bacteriologist Pasteur disinfection sterilization method, making the milk or goat milk from raw milk to mature milk, which is beneficial to the preservation of milk and reduce typhoid Bacteria infection, but heated milk or cheese, change the nature of enzymes, enzymes and proteins, the fat composition of the heating element will form an unstable substance, and the milk heated to about 62 ° C will destroy the activity of milk