目前市售的液态奶，主要有巴氏灭菌奶(巴氏奶)和瞬时超高温杀菌奶(常温奶)两种。
At recent market there are two kinds of liquid milk: pasteurization of milk and ultra-high temperature (UHT) milk.
采用间接式杀菌设备可进行巴氏杀菌、高温短时杀菌(HTST)和超高温瞬时杀菌(uht)。
Indirect use of sterilization equipment for pasteurization, high temperature short time sterilization (HTST) and ultra-high temperature sterilization (UHT).
使用超高温瞬时杀菌，最大限度保持黄豆的营养成分，实现传统风味的大众化饮料。
With UHT technology, we could maximize the maintenance of the nutrition from bean while remaining its original and popular taste.
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.
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.
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