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ESL奶的生产关键和新技术应用
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
作者姓名:王荫榆  李存瑞  郭本恒
作者单位:光明乳业有限公司技术中心,200072
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。

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:2003-09-19

The Key Factor of Success and Application of New Technology in ESL Milk
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
Authors:Wang Yinyu Li Cunrui Guo Benheng
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.
Keywords:extended shelf-life   post-pasteurization   cold chain system   microfiltration
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