二、湿热灭菌方法1、常压法(1)巴氏消毒法(pasteurization):用于牛奶、啤酒、果酒和酱油等不能进行高温灭菌的液体的一种消毒方法,其主要目的是杀死其中无芽孢的病原菌(如牛奶中的结核杆菌或...
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超高温巴氏消毒法 ultra high temperature pasteurization ; UHT
类为超高温巴氏消毒法 ultra high temperature pasteurization ; UHT
低温维持巴氏消毒法 low temperature holding pasteurization
为高温瞬时巴氏消毒法 high temperature short time pasteurization
高温瞬时巴氏消毒法 high temperature short time pasteurization ; HTST
用巴氏法消毒过的 pasteurized
大家知道，即使母乳经过了巴氏消毒法和冷冻后，仍能保持绝大部分的营养成分。
Even after pasteurization and freezing, the milk is known to retain most of its healthy properties.
如果任何一种果汁在巴氏消毒法中被清除了够多的酶，这样的果汁不能在食用时在你的嘴和舌头上消化。
If anything the pasteurization causes enough of the enzymes to cancel such that the juice does not digest one's mouth and tongue in the consumption.
它们在这些设备中，经过一个连续的系统，清洁，烧煮，冷却，对其使用使用巴氏消毒法消毒。并不断将它们与我们的菌丝体接种。
And what they're doing in our equipment is going through a continuous system which cleans cooks cools and pasteurizes these materials while also continuously inoculating them with our mycelium.
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