You have heard these terms before, but do you really know the meaning of “pasteurization” and “homogenization” in the milk and Fruit Juice Production Line? These processes are vital to your safety and taste buds, but they are very different. Just checking out the pros and cons of raw milk, we think there is nothing more important than knowing our food and knowing exactly how it enters our table. With the increase in the amount of milk and juice drinks we have in our lifetime, we think it's time for us to understand what is in the milk.

So what is the difference, why should we care? In short, pasteurization is to make milk safer, government agencies claim it does not reduce nutritional value, and raw milk enthusiasts do not agree. Homogenization is not for safety, but for consistency and taste.

Pasteurization is the process of heating milk and then rapidly cooling the milk to eliminate certain bacteria. For effective pasteurization, milk can be heated to 145 degrees Fahrenheit for 30 minutes, but this method is not common. More commonly, the milk is heated to at least 161.6 degrees Fahrenheit for 15 seconds, which is known as high temperature short time (HTST) pasteurization or fast pasteurization. This method keeps the milk fresh for two to three weeks. This is followed by a super heat treatment (UTT) to heat the milk to 280 degrees Fahrenheit for at least two seconds. This treatment results in a shelf life of up to 9 months. Milk treated with pasteurization or HTST is labeled as "pasteurized" and milk treated with UHT Milk Machine is labeled "ultra-pasteurization"

Pasteurization does not kill all the microbes in milk, but it kills some bacteria and inactivates some enzymes. Although raw milk activists claim that this is not the case, the FDA and the Centers for Disease Control and Prevention (CDC) say that “pasteurization does not reduce the nutritional value of milk.” Although CDC acknowledges that pasteurization inactivates certain enzymes and Reduce certain vitamins, such as vitamin C, but it believes that "milk is not the main source of vitamin C in the US diet."