Bactericidal effect of lactic acid

Generally use 45 ℃ warm water dissolve 100 ℃ high temperature sterilization 40-60min heat treatment method, although this method causes the emulsion darken from white into a cream, but bactericidal effect, sterilization time in this range do not affect the emulsion stability, and ferrous lactate made with a special thick milk flavor, milky yellow color special appearance during storage than white as well. Also the use of UHT sterilization method (about 135 ℃ ,3-10s), although this method has little effect on the emulsion composition, but enough for its bactericidal effect (relative activity of lactic acid bacteria fermentation of condition), the emulsion microbial strains the number of clusters more after inoculation with lactic acid bacteria Zinc lactate survive competition, the impact will also affect the final fermentation fermented milk flavor. On the other hand, after the preheat treatment (usually 80-100 ℃) of raw milk, precipitation are relatively small, and without preheating more precipitate (milk with no preheat treatment and the preheat treatment between difference), the choice of raw materials required to consider this point.