1) pasteurized milk
巴氏奶
1.
Rapid method for predicting the potential shelf life of packaged pasteurized milk;
盒装巴氏奶货架期的快速预测
2.
Peroxidase(POD), Lactic dehydrogenase(LDH) and Glucose-6-phosphate dehydrogenase(G6PDH) in pasteurized milk and ultra high temperature milk were analyzed utilizing with isoenzyme electrophoresis in order to distinguish pasteurized milk and ultra high temperature milk.
利用同工酶电泳法分析巴氏奶与超高温灭菌奶中的过氧化物酶(POD),乳酸脱氢酶(LDH)和6-磷酸葡萄糖脱氢酶(G6PDH),结果表明:奶品经过85度以上的灭菌处理后过氧化物酶,乳酸脱氢酶的活性基本丧失,而6-磷酸葡萄糖脱氢酶在巴氏奶中还有较强的活性,在经过超高温灭菌后其活性也基本丧失。
3.
It was studied in this paper that pasteurized milk's shelf-life can be extended by adding lactoferrin.
本文对添加乳铁蛋白延长巴氏奶贮存时间进行了研究。
2) pasteurized milk
巴氏牛奶
1.
Application of HACCP in the circulation of pasteurized milk;
HACCP在巴氏牛奶流通领域的应用
2.
Risk assessment of Bacillus cereus in pasteurized milk;
巴氏牛奶中蜡样芽孢杆菌的风险评估
3) pasteurized pure milk
巴氏纯鲜奶
1.
The application of HACCP used in manufacture the gap-top pasteurized pure milk;
HACCP在屋型巴氏纯鲜奶生产中的应用
4) pasteurized milk
巴氏杀菌奶
1.
In the thesis, HACCP system was established in solid yoghourt,flavor modified yoghourt and pasteurized milk.
本文主要包括以下主要部分： 1、按照HACCP计划的七个基本原理对凝固型酸奶、调味型酸奶和巴氏杀菌奶的生产工艺进行了危害分析，在此基础上确定了三个生产工艺的关键控制点和监控跟踪程序。
5) pasteurized milk
巴氏灭菌牛奶
6) milk pasteurizing plant
牛奶巴氏杀菌装置
补充资料：巴-巴氏病