叙述了热处理对牛乳中各种成分的影响，并简要对比了超高温灭菌乳、巴氏杀菌乳及二次灭菌乳的差别。
The influence of heat treatment on milk components was discussed, and the differences of UHT milk, pasteurized milk and retorting milk were comparatively evaluated from nutrition point of view.
依据全国食品工业标准化技术委员会的文件精神，对灭菌乳、巴氏杀菌乳、酸牛乳等产品的生产日期进行了释义。
Explanations are given to the processing date of sterilized milk, pasteurized milk, sour milk, etc. based upon the file issued by the National Technical Committee of Food Industry Standardization.
研究了巴氏杀菌中性乳饮料的防腐保鲜技术。
This paper studied the antiseptic and fresh - keeping technology of pasteurized neutral milk beverage.
研究了巴氏杀菌中性乳饮料的防腐保鲜技术。
In this paper, the antisepsis and fresh-keeping technology for pasteurized neutral milk beverages is studied.
研究了巴氏杀菌中性乳饮料的防腐保鲜技术。
In this paper, the antisepsis and fresh-keeping technology for pasteurized neutral milk beverages is studied.
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