What are the sterilization method of fresh milk
Our common pasteurized milk has a shelf life of 5-15 days. The common misconception of this concern is that the longer the shelf life is, the better. In fact, the shorter the shelf life of milk products is, the higher the nutritional value of products is.
As far as the current sterilization methods of dairy products are concerned, they are basically divided into two categories according to the process:
1) Pasteurized milk (pasteurizer): It is the common “pasteurized milk”. That is, milk that is sterilized by “pasteurization”. “Pasteurization” is to use low temperature to kill pathogenic bacteria in milk for a long time and retain bacteria beneficial to human body. However, since this method cannot eliminate all microorganisms in milk, the product needs to be refrigerated and its shelf life is relatively short, usually only a few days.
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2) UHT sterilized milk (ultra high temperature instantaneous sterilizer): It uses high temperature to kill bacteria in milk. Because there are no microorganisms in the milk, it can be stored at normal temperature, and the shelf life is relatively long, generally more than 3 months.
No matter what kind of sterilization method is used, nutrition will be lost. For milk, heating mainly damages water-soluble vitamins and proteins. Research has found that about 10% of vitamin B and 25% of vitamin C are lost during heating. Generally, the deeper the heating is, the more these nutrients will be lost. There is a kind of whey protein with high nutritional value in milk, which will also cause certain loss when heated. The experiment showed that about 10% of whey protein denatured during pasteurization, and 70% of whey protein denatured in the sterilized milk of the UHT sterilizer. Therefore, pasteurized milk with low-temperature sterilization has higher nutritional value. In terms of shelf life, the shorter the shelf life of milk, the less the loss of nutrients.
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