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pasteurization process

pasteurization process

pasteurization process

pasteurization process

1

The pasteurization process reduces the number of enzymes as well as the amount of vitamin C offered by the fruit associated with the juice .

包装的过程减少了酶的数量，也减少了由与果汁相关的水果所提供的维生素 C 的份量。

2

The bacterium that survives the pasteurization process is also rendered more harmful without the good bacteria that were once alive .

经过巴氏灭菌后仍然能生存的细菌也是更为有害的，有益细菌已经不再存活。

3

Pasteurization process doesn't alter the original flavor or destroy the nutritious elements in the milk .

巴氏杀菌工艺不会改变鲜奶风味，也不会破坏鲜奶中的营养成分。

4

In fact , the pasteurization process actually increases IGF-1 levels in milk .

事实上，巴氏法反倒增加了牛奶中 IGF-1 的浓度水平。

5

Vitamins A, B6, B12, C, D, and E are reduced to some degree during the pasteurization process .

维生素 A 、B6 、B12 、C 、D 和 E 在巴氏灭菌过程中有一定程度的减少。

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