Abstract: [Objective] The aim of this study was to explore the sterilization conditions that can both eliminate pathogenic bacteria and spoilage microorganisms while maximally preserving the viable count of lactic acid bacteria, providing a theoretical reference for optimizing the production process of acid whey beverages. [Method] Acid whey was used to prepare acid whey beverages, and then one control group and three sterilization treatment groups, named A to D, were set up. Group A was the control group without sterilization, group B was sterilized at 65 ℃ for 30 min, group C was sterilized at 75 ℃ for 1 min, and group D was sterilized at 75 ℃ for 3 min. After different sterilization conditions, the total colony counts as well as the numbers of lactic acid bacteria, coliforms, staphylococcus aureus, moulds and yeasts were detected in the acid whey beverages. [Result] The coliform was not detected in the sample of acid whey beverage. The 75 ℃ for 1 min sterilization group （Group C） could not eliminate all staphylococcus aureus, moulds, and yeast. Both 65 ℃ for 30 min and 75 ℃ for 3 min sterilization treatment groups （Group B and D） could completely kill staphylococcus aureus, moulds and yeasts, but the 75 ℃ for 3min sterilization group （Group D） had a higher survival rate of lactic acid bacteria. [Conclusion] The 75 ℃ for 3 min sterilization treatment is the optimal sterilization condition among the three groups, which can serve as a reference for optimizing the production and processing process of acid whey beverages.

Key words: acid whey beverage, sterilization conditions, microorganism, lactic acid bacteria