牛奶即使经低温杀菌,也会在几天之内就开始发酸。如果在90℃的温度下短时间加热,虽然可以杀死分解脂肪和蛋白质的细菌,但是为了抑制残存酶类的破坏,需要在低温下贮藏,因而成本高。如果在榨乳后不久,在牛奶罐中注入二氧化碳气体,可使保存时 Even if the milk is sterilized at low temperatures, it starts souring in a matter of days. Although heating at a temperature of 90 ° C for a short period of time can kill bacteria that decompose fats and proteins, it is necessary to store it at a low temperature in order to suppress the destruction of residual enzymes, which results in high costs. Shortly after milking, carbon dioxide gas can be injected into the milk canister for preservation