| 摘要 |
<p>A method of treating dairy and other food products by enhancing the deactivation of underisable heat-stable enzymes, in a nutrient, comprising the steps of sterilising the nutrient by a UHT process, cooling the nutrient and subsequently maintaining the temperature of the nutrient within the temperature range 45 - 95°C, resulting in an enzyme deactivated product with an increased consumer lifetime which may be milk, cream, soup, fruit juice or any other heat-stable enzyme containing nutrient.</p> |
