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低温长时间巴氏杀菌(LTLT):即牛奶在63℃下保持30min以达到巴氏杀菌的目的。目前,这种方法在液态奶生产中已很少使用。高温短时间巴氏杀菌(HTST):用于液态奶的高温短时间杀菌工艺是把奶加热到80～85℃,保持10～15s后再冷却。这是目前乳品企业普遍采用的较好的鲜奶杀菌方法,它既能保全鲜奶中的营养成分,又能杀死牛奶中的有害菌,保证产品鲜美纯正。超高温瞬时灭菌(UHT):是指将原料奶在连续流动的状态下通过
Long-term low temperature pasteurization (LTLT): the milk at 63 ℃ for 30min to pasteurization purposes. At present, this method is rarely used in liquid milk production. High-temperature short-time pasteurization (HTST): The high-temperature short-time sterilization process for liquid milk is to heat the milk to 80-85 ℃, and then cooled for 10 ~ 15s. This is a good milk sterilization method generally adopted by dairy enterprises. It not only can keep the nutrients in milk but also kill the harmful bacteria in milk to ensure the products are delicious and pure. Ultra-high temperature instantaneous sterilization (UHT): refers to the raw milk in a continuous flow through the state