灭菌乳又称长久保鲜乳，系指以新鲜牛乳（羊乳）为原料，经净化、均质、灭菌和无菌包装或包装后再进行灭菌，从而具有较长保质期的可直接饮用的商品乳。
叙述了热处理对牛乳中各种成分的影响，并简要对比了超高温灭菌乳、巴氏杀菌乳及二次灭菌乳的差别。
The influence of heat treatment on milk components was discussed, and the differences of UHT milk, pasteurized milk and retorting milk were comparatively evaluated from nutrition point of view.
以中亚灌装机和APV灭菌机的结合为例，重点探讨了基于巴氏消毒乳生产基础上的UHT灭菌乳的加工技术。
The article introduced the UHT milk producing technology which based on pasteurizing milk product and as an example of ZHONGYA filling machine integrated with APV sterilizing machine.
依据全国食品工业标准化技术委员会的文件精神，对灭菌乳、巴氏杀菌乳、酸牛乳等产品的生产日期进行了释义。
Explanations are given to the processing date of sterilized milk, pasteurized milk, sour milk, etc. based upon the file issued by the National Technical Committee of Food Industry Standardization.
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