| 摘要 |
<p>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° C to about 121° C, stabilizing the sterile permeate at a temperature of from about 50° C to about 121° C, and deactivating enzymes at a temperature of from about 50° C to about 78° 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.</p> |
