This enviable record is the result of the industry's ability to adapt its processing, packaging, and handling of this complex product to meet food safety requirements and consumer needs. Milk is a complex biqlogical fluid. It possesses many functional properties and characteristics; but it is ...
138ºC (280ºF) 2.0 seconds Ultra Pasteurization (UP) 1)If the fat content of the milk product is ten percent (10%) or more, or if it contains added sweeteners, or if it is concentrated (condensed), the specified temperature shall be increased by 3ºC (5ºF).Related...
A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill harmful germs or prevent further fermentation. During pasteurization, the liquid is not allowed to reach its...
short time current 短时间电流 short time duty 短时运行方式 short time fading 短时衰落 相似单词 pasteurization n. 加热杀菌 high temperature hot water 高温热水 milk n.[U] 奶,乳状物 v. [T] 1. 挤乳,榨取 2.【俚】套出消息;(自电线)偷听(电报电话) [I] 产乳,挤乳 adj. 为产乳而饲...
Pasteurization of milk is a fundamentally important food safety measure; 乳品巴氏灭菌从根本上是重要的保证食品安全措施 article.yeeyan.org 4. High-temperature short-time pasteurization of milk 牛奶高温短时灭菌法 news.dic123.com 5. Code of practice for pasteurization of milk on farms and in small ...
of milk pasteurization used today: the conventional batch method by which the bottled milk goes through a heat treatment on a conveyor belt for the required time (e.g. at 63°C for 30min), and the high temperature short time (HTST) method by which the milk is pasteurized at 72°C ...
Normal high-temperature, short-time (HTST) pasteurization causes very little change in the fat globule membrane or in the characteristics of milk fat dependent on the membrane. However, excessively high pasteurization temperatures denature the cryoglobulins, and aggregation of the fat globules and cre...
Infusion pasteurization technology was used in different time-temperature combinations for heat treatment of skim milk and compared to untreated skim milk and a standard pasteurization treatment. Aerobic count of microorganisms and activity of alkaline phosphatase showed that all infusion-pasteurized samples...
andcomparedthisresultwiththestandardpasteurizationprocessofheatingmilkataconstanttemperatureof150°Ffor30minutes.Insteadofdirectlyquantifyingthebacteriumpopulation,weconsideredthebacteriatomilkconcentrationratio.Tosolvefortheunknowntime,weequatedthe nalbacteriumconcentrationratioachievedthroughbothvariedtemperatureandconstant...
The recent interest in thermoduric bacteria in milk has been stimulated especially by the development of modern methods for high-temperature short-time pas... JL Hileman,H Leber,ML Speck - 《Journal of Dairy Science》 被引量: 16发表: 1941年 Effects of contamination by Pseudomonas fluorescens ...