操作方法:
目前国际上通用的巴氏高温消毒法主要有两种：一种是将牛奶加热到62℃-65℃，保持30min。采用这一方法，可杀死牛奶中各种生长型致病菌，灭菌效率可达97.3%-99.9%，经消毒后残留的只是部分嗜热菌及耐热性菌以及芽孢等，但这些细菌多数是乳酸菌，乳酸菌不但对人无害反而有益健康；另一种方法将牛奶加热到75℃-90℃，保温15s-16s，其杀菌时间更短，工作效率更高。但杀菌的基本原则是，能将病原菌杀死即可，温度太高反而会有较多的营养损失 。
主要应用:
巴氏灭菌法主要为牛奶的一种灭菌法，既可杀死对健康有害的病原菌又可使乳质尽量少发生变化。巴氏杀菌不可能杀死所有细菌，它只能将致病菌的数量降低到对消费者不会造成危害的水平。巴氏灭菌法除牛奶之外，也可应用于发酵产品
主要原理:
在一定温度范围内，温度越低，细菌繁殖越慢；温度越高，繁殖越快。但温度太高，细菌就会死亡。不同的细菌有不同的较适生长温度和耐热、耐冷能力。巴氏消毒其实就是利用病原体不是很耐热的特点，用适当的温度和保温时间处理，将其全部杀灭。但经巴氏消毒后，仍保留了小部分无害或有益、较耐热的细菌或细菌芽孢，因此巴氏消毒牛奶要在4℃左右的温度下保存，且只能保存3～10天，至多16天
Operation method:
At present, there are two kinds of pasteurization commonly used in the world: one is to heat the milk to 62 ℃ - 65 ℃ and keep it for 30min. This method can kill all kinds of growth type pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3% - 99.9%. After disinfection, only a part of thermophilic bacteria, heat-resistant bacteria and spores are left, but most of these bacteria are lactic acid bacteria, which are not only harmless to people, but also beneficial to health; another method is to heat the milk to 75 ℃ - 90 ℃ for 15s-16s, which can shorten the sterilization time More efficient. But the basic principle of sterilization is that the pathogen can be killed, and if the temperature is too high, there will be more nutrition loss.
Main applications:
Pasteurization is mainly a sterilization method for milk, which can not only kill the pathogenic bacteria harmful to health, but also make the milk quality change as little as possible. Pasteurization cannot kill all bacteria, it can only reduce the number of pathogens to a level that will not cause harm to consumers. Besides milk, pasteurization can also be applied to fermented products
Main principle:
In a certain temperature range, the lower the temperature, the slower the bacterial reproduction; the higher the temperature, the faster the reproduction. But when the temperature is too high, the bacteria die. Different bacteria have different suitable growth temperature, heat and cold resistance. Pasteurization is actually the use of pathogens is not very heat-resistant characteristics, with appropriate temperature and heat preservation time treatment, all of them will be killed. However, after pasteurization, a small number of harmless or beneficial, relatively heat-resistant bacteria or bacterial spores are still retained. Therefore, pasteurized milk should be kept at a temperature of about 4 ℃, and can only be kept for 3-10 days, up to 16 days
