| ESL奶的生产关键和新技术应用 |
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| 引用本文： | 王荫榆,李存瑞,郭本恒.ESL奶的生产关键和新技术应用[J].乳业科学与技术,2003,26(4):164-168. |
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| 作者姓名： | 王荫榆 李存瑞 郭本恒 |
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| 作者单位： | 光明乳业有限公司技术中心,200072 |
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| 摘 要： | ESL奶提供了增加销售效益和其它在口感和营养价值方面的优势，受到了广泛的关注。介绍的生奶质量标准、产品加工方式、巴氏消毒后污染、包装材料和冷链系统是影响ESL奶的货架期的关键因素；Pure-Lac TM系统、微过滤、填充CO2等新技术能够显著延长鲜奶的货架期。
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| 关 键 词： | 延长货架期 巴氏消毒后污染 冷链系统 微过滤 |
| 文章编号： | 1671-5187(2003)04-0164-0168 |
| 修稿时间： | 2003年9月19日 |
The Key Factor of Success and Application of New Technology in ESL Milk |
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| Wang Yinyu Li Cunrui Guo Benheng.The Key Factor of Success and Application of New Technology in ESL Milk[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2003,26(4):164-168. |
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| Authors: | Wang Yinyu Li Cunrui Guo Benheng |
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| Abstract: | Dairy products with extended shelf-life (ESL) have recently gained much interest in the world as it offers a benefit of increased distribution and advantages in sensory properties and nutritional value. The key factors that control the shelf life of ESL dairy producls are raw milk quality standards, post-pasteurizalion contamination, packaging materials and cold chain system. The Pure-LacTM system, microfiltration, addition CO2 and some other new techniques can dramatically extend the shelf life of fresh milk. |
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| Keywords: | extended shelf-life post-pasteurization cold chain system microfiltration |
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