A method for extending the shelf life of a cold-storage dairy product is disclosed. The method comprises the steps of: separating cream from a raw milk to get a skimmed raw milk providing a filter membrane to filter the skimmed raw milk to get a membrane-filtered skimmed raw milk pasteurizing the cream by a ultra-high temperature instant sterilization method to get a pasteurized cream mixing the membrane-filtered skimmed raw milk with the pasteurized cream to get a fresh milk semi-finished product pasteurizing the fresh milk semi-finished product by the ultra-high temperature instant sterilization method to obtain a fresh milk product and lowering the temperature of the fresh milk product followed by aseptic filling to obtain a cold-storage fresh milk product. Accordingly, the cold-storage fresh milk product produced by the disclosed method can be provided with less change of flavor caused by the ultra-high temperature sterilization, and can be kept in cold storage for at least six months.本發明揭示一種用於延長冷藏乳製品保存期限之方法,其製造方法包括:分離生乳之鮮乳油並獲得一脫脂生乳;將前述脫脂生乳經由濾膜過濾,以得到一膜過濾後之脫脂生乳;將前述鮮乳油,經超高溫瞬間殺菌法進行殺菌,以獲得一殺菌鮮乳油;將前述膜過濾後之脫脂生乳與前述殺菌鮮乳油混合後,獲得一生乳半成品;將前述鮮乳半成品經由前述超高溫瞬間殺菌法進行殺菌,以獲得一鮮乳成品;將前述鮮乳成品降低溫度,並進行無菌充填,以獲得一冷藏鮮乳。本發明所製成之前述冷藏鮮乳可減少超高溫殺菌所造成風味之改變,且可於冷藏儲存至少六個月。
