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巴氏牛奶：1856年法国人路易•巴斯德发明了至今仍被广为使用的巴氏消毒法。使用巴氏工艺生产的牛奶称为巴氏鲜奶。而使用超高温灭菌（UHT）工艺加工的牛奶称为常温奶或纯牛奶。从营养角度来看，巴氏杀菌牛奶的营养更胜一筹，主要体现在一些不耐热的维生素含量比超高温瞬时灭菌牛奶的高。经营养测定，巴氏消毒后，牛奶中的蛋白质、乳糖、矿物质等营养元素的含量没有明显变化。因此，建议大家多饮用无添加的巴氏牛奶。

巴氏牛奶：1856年法国人路易•巴斯德发明了至今仍被广为使用的巴氏消 …

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