Abstract: Milk and dairy products are high-quality foods that are often an excellent source of intact protein and important minerals. However, high nutrients and low acidity make milk a great medium for microbial growth. Heat treatment of milk is a key control point for killing pathogenic microorganisms, but it also causes the destruction of important nutrients. Pasteurization is a mild heat treatment that maximally preserves milk quality while killing pathogens. Currently, alkaline phosphatase activity is widely used to ensure the sufficiency of milk pasteurization. This paper reviews some of the worldwide latest standards for pasteurized milk. We compare and analyze the pasteurized milk standards in China and other major dairy producers like the United States, European countries and Australia. To conclude this review, we present some suggestions for improving China’s pasteurized milk standards.

Key words: pasteurized milk; raw milk; standards; alkaline phosphatase; comparative analysis

摘要： 牛乳和乳制品是优质的高品质食品，通常是完整蛋白质和重要矿物质等的极好来源。然而，高营养成分和 低酸度使牛乳成为微生物生长的良好媒介。对牛乳进行热处理是确保致病生物被杀死的重要关键控制点，但它也会 导致其中的重要营养成分被破坏。巴氏杀菌是一种温和的热处理方式，在杀灭致病菌的同时可以最大限度地保留或 接近牛乳原有的品质。全世界范围内正在广泛使用碱性磷酸酶活性来确保牛乳巴氏杀菌的充分性。本文综述国内外 有关巴氏杀菌乳的最新标准，比较和分析我国与欧美、澳大利亚等主要乳品国家巴氏杀菌乳相关标准之间的差异， 对逐步完善我国巴氏杀菌乳标准提出建议并进行总结。

关键词: 巴氏杀菌乳；原料乳；标准；碱性磷酸酶；对比分析