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目前市场上出售的牛奶,从杀菌方法来说,基本分为两大类。一是巴氏杀菌乳,即用低温杀死牛奶中的致病菌,保留对人体有益的细菌,不过,由于这种方法不能消灭牛奶中所有的微生物,因此产品需要冷藏,保质期一般只有几天;另一种叫灭菌乳,是采用高温将牛奶中的细菌全部杀死。由于牛奶中一点微生物都不存在,因此可在常温下保存,保质期一般可达3个月以上。
Currently on the market for the sale of milk, from the sterilization method is basically divided into two categories. First, pasteurized milk, which uses low temperature to kill pathogens in milk, to retain beneficial bacteria, but because this method can not eliminate all the microorganisms in milk, so the product needs to be refrigerated, the shelf life is usually only a few days ; Another called sterilization milk, is the use of high temperature to kill all bacteria in milk. Due to the lack of milk micro-organisms, it can be stored at room temperature, shelf-life of up to 3 months or more.