Advantages and disadvantages of pasteurization and

2022-08-04
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Advantages and disadvantages of pasteurization and high temperature sterilization on milk packaging

release date: Source: Internet editor: Yu Jia browse times: 8081 copyright and disclaimer

core tips: what do pasteurization and high temperature sterilization on milk packaging mean? The bagged milk in the supermarket is often marked with pasteurization or high-temperature sterilization. What is the difference between the two sterilization methods? Compared with high temperature sterilization, pasteurized milk tastes better. If so, wouldn't all milk be pasteurized? It's not like that. Although the taste of high-temperature sterilized milk is not as good as that of pasteurized milk, what can be guaranteed is that it makes you feel more at ease. Let's talk about the advantages and disadvantages of the two sterilization methods: FRP will be reduced to 17.3%

[China Packaging News] what do you mean by pasteurization and high temperature sterilization on milk packaging? The bagged milk in the supermarket is often marked with pasteurization or high-temperature sterilization. What is the difference between the two sterilization methods? I think if you are a foodie and have a very sensitive sense of taste, you can taste the taste. Compared with high temperature sterilization, the machine stops automatically Pasteurized milk tastes better. If so, wouldn't all milk be pasteurized? It's not like that. Although the taste of high-temperature sterilized milk is not as good as that of pasteurized milk, what can be guaranteed is that it makes you feel more at ease. Let's talk about the advantages and disadvantages of the two sterilization methods

milk processing is mainly a process of sterilization (sterilization) and packaging. There are two main methods: pasteurization and ultra-high temperature sterilization. The former usually heats the raw milk to degrees Celsius for minutes, which can kill harmful microorganisms in the raw milk as much as possible and maximize the preservation of the taste and nutritional value of the milk. The latter uses special equipment to heat the raw milk to degrees Celsius for seconds to completely eliminate all microorganisms in the raw milk. However, the higher the temperature, the greater the damage to the taste, protein and other nutrients of the milk. Therefore, the taste and nutritional value of ultra-high temperature sterilized milk are much worse than pasteurized milk

however, due to the poor quality of raw milk in China, the company will prepare to adopt the pasteurization method of many enterprises, or even higher, to kill a large number of microbial communities in raw milk. In the past two years, the so-called "ultra-high temperature" sterilization process has emerged. The temperature is as high as 120 degrees. In terms of application convenience, it is no different from the standard ultra-high temperature; However, this is not enough. Therefore, in the past two years, more and more ultra-high temperature sterilized milk is no exception. Because of the progressiveness of the outer packaging, the common ultra-high temperature sterilized milk (Tetra Pak) will deteriorate less within the shelf life as long as there is no problem in the production process. However, ultra-high temperature sterilization is not omnipotent. In order to sterilize, we need to take a longer time. If it doesn't work for 4 seconds, it will take 10 seconds, or 15 seconds. In short, we can kill it until it is sterile

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