When purchasing milk products, Volkswagen often sees “pasteurization” and “ultra-high temperature sterilization” on dairy products. Many people have doubts. What is the difference between these "words"? The milk currently on the market is divided into two categories according to the way of disinfection in the
[u]Milk Production Line[/u], which can be divided into pasteurized milk and ultra-high temperature sterilization milk. Pasteurized milk, referred to as pasteurized milk, is milk processed by pasteurization. The so-called pasteurization method is a low-temperature disinfection method invented by a Frenchman named Pasteur in 1865. The sterilization temperature is low (the milk is usually 72-85 ° C). Ultra-high temperature sterilized milk, which is normal temperature milk, as the name implies, is a milk that is instantaneously sterilized by using a high temperature of 135 °C. In general, the higher the temperature at which the milk is heated, the more thoroughly the microbes are killed and the safer the milk. But why is there still low temperature sterilized pasteurized milk? The reason is that if the heating temperature is too high, the protein in the milk will be denatured, the physiological activity of some proteins will disappear, and the loss of B vitamins will be high, which will also affect the taste and color of the milk. In order to balance both safety and nutrition, pasteurized milk was born.
Pasteurization can kill the pathogenic microorganisms in milk and preserve the original taste and nutrition of milk. It is the best of both worlds. But pasteurization does not kill all the microbes in the milk. Pasteurized milk must be cold-chained all the time, regardless of transportation, sale or storage, it needs to be refrigerated at 2-6 °C. The shelf life of pasteurized milk is still very short, only a few days. This requires that the milk source should not be too far away from the sales location, which undoubtedly limits the market size of the pasteurized milk to a large extent. The normal temperature milk is super-high temperature sterilized, killing various microorganisms in the milk, achieving commercial sterility, transporting and storing at normal temperature, and having a long shelf life, usually up to 1-6 months, and its milk The taste and nutrients are destroyed more than pasteurized milk.
However, in the current milk market, the development trend of UHT milk is getting better and better. Shanghai Jimei Food Machinery Co., Ltd. is constantly improving the technology and technology of our
[u]UHT Milk Machine[/u]. Welcome customers who have this demand to contact us.
When purchasing milk products, Volkswagen often sees “pasteurization” and “ultra-high temperature sterilization” on dairy products. Many people have doubts. What is the difference between these "words"? The milk currently on the market is divided into two categories according to the way of disinfection in the [u]Milk Production Line[/u], which can be divided into pasteurized milk and ultra-high temperature sterilization milk. Pasteurized milk, referred to as pasteurized milk, is milk processed by pasteurization. The so-called pasteurization method is a low-temperature disinfection method invented by a Frenchman named Pasteur in 1865. The sterilization temperature is low (the milk is usually 72-85 ° C). Ultra-high temperature sterilized milk, which is normal temperature milk, as the name implies, is a milk that is instantaneously sterilized by using a high temperature of 135 °C. In general, the higher the temperature at which the milk is heated, the more thoroughly the microbes are killed and the safer the milk. But why is there still low temperature sterilized pasteurized milk? The reason is that if the heating temperature is too high, the protein in the milk will be denatured, the physiological activity of some proteins will disappear, and the loss of B vitamins will be high, which will also affect the taste and color of the milk. In order to balance both safety and nutrition, pasteurized milk was born.
