| 摘要 |
This invention is a method of producing a stable, sterile milk fraction comprising filtering a portion of raw milk, sterilizing the filter permeate at a temperature of from about 78 DEG C to about 121 DEG C, stabilizing the sterile permeate at a temperature of from about 50 DEG C to about 121 DEG C, and deactivating enzymes at a temperature of from about 50 DEG C to about 78 DEG C. The stable, sterile milk fraction and milk products made therefrom have an improved flavor and a shelf life of at least about one month, preferably at least about three months, under ambient conditions. The sterile, stable milk fraction is free of heat resistant bacteria; is free of, or has a reduced number of, thermoduric bacteria; and has a reduced number of heat sensitive bacteria as compared to the raw milk portion. |
