Modern animal husbandry, Xiangshan, Peace Dairy, Danodano, Yiyi Dairy.
Brief introduction of pasteurized milk:
Pasteurized milk, also known as pasteurized milk and commercially available milk, is pasteurized fresh milk. Generally, the shelf life is short, but most of the nutrition and taste are preserved.
Features: It is pasteurized milk with fresh milk as raw material. It is characterized by constant temperature sterilization at 72℃-85℃ within a specified time, which not only kills harmful flora in milk, but also retains nutritional components and pure taste. After centrifugal cleaning, standardization, homogenization, sterilization and cooling, it is filled in liquid state and directly supplied to consumers for drinking.
Production: Generally, in the production process of pasteurized milk, cooling, centrifugal washing and pasteurization are all necessary stages. The purpose of pasteurization is to kill all microorganisms that cause human diseases, and the products after pasteurization must be completely free of pathogenic microorganisms. From the point of view of killing microorganisms, the stronger the heat treatment intensity of milk, the better.
However, intense heat treatment will have adverse consequences on the appearance, taste and nutritional value of milk. For example, protein in milk will denature at high temperature; Strong heating changes the taste of milk, first there is "boiling taste", and then there is burnt taste. Therefore, the combination of time and temperature must consider both microorganisms and product quality to achieve the best effect.
Pasteurized milk is a kind of "low temperature sterilized milk". Harmful microorganisms in raw milk are generally killed, but some other microorganisms will remain. Therefore, this milk should be refrigerated at about 4℃ from leaving the production line to transportation, sales and storage to prevent the microorganisms inside from being "active". So pasteurized milk is also called "frozen milk".
Pasteurized milk-Baidu encyclopedia