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Updated: Jul 13, 2025

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高压和巴氏杀菌对奶油的影响

Fernanda Machado1, Ricardo V Duarte1, Carlos A Pinto1

  • 1Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

Foods (Basel, Switzerland)
|October 14, 2023
PubMed
概括

高压加工 (HPP) 与热巴氏杀菌相比,可以将奶油的保质期延长超过15天,保持微生物安全性和物理化学稳定性. 惠普保证更安全,新鲜的乳制品没有热损伤.

关键词:
乳制品奶油,奶油的使用.脂肪酸 脂肪酸 脂肪酸 脂肪酸食品安全 食品安全非热处理和热处理.风湿学参数 风湿学参数保质期 货架使用寿命挥发性有机化合物 挥发性有机化合物

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