| 摘要 |
<p>"IMPROVEMENTS RELATING TO THE STORAGE OF FRESH LIQUID MILK PRODUCTS" The shelf life of liquid milk products, e.g. whole milk or cream, can be prolonged e.g. for at least 4 weeks when stored at below 10.degree.C, by heating the liquid milk product at 105.degree.-130.degree.C for 0.5 seconds to 5 minutes, cooling the milk product to below 25.degree.C and packaging it aseptically into sealed containers. Suitable time and temperature combinations are, for instance, 1-2 seconds at 120.degree.-125.degree.C or 2-5 minutes at 110.degree.C. Appropriate combinations of time and temperature have the effect of inhibiting the development of bacteria, including psychrotrophic spore forming bacteria whose germination is stimulated at the temperatures conventionally used to pasteurise milk, while at the same time, avoid the development of the characteristic unpleasant 'cooked' taste of sterilised milk products.</p> |
