What's the difference between high temperature treatment and high temperature disinfection? Please, great gods.

High temperature treatment includes high temperature disinfection, which relates to bedding and belongs to the technical field of cotton felt mats. The patent of this invention is made of waste fiber, especially waste fiber from chemical fiber factory and leftover from garment processing industry, through processing, high temperature sterilization, drying and calendering. The patent of the invention has the advantages of cleanness, sanitation, no mildew, adjustable hardness, high strength, good wear resistance, moisture resistance, heat preservation, flame retardancy, safe use and the like, especially the utilization of waste, which not only reduces the product cost, but also makes full use of material resources, conforms to environmental protection requirements, and is an ideal cushion and decorative material suitable for mattresses, cushions, sofas, automobile interiors and the like. Information about high temperature disinfection What milk can be labeled as "fresh"? In recent years, the debate caused by the "fresh milk ban" has finally made a clear statement. Recently, the relevant state departments jointly issued the Notice on Strengthening the Management of Liquid Milk Labeling, which redefined the label of liquid milk. According to the new notice, pasteurized milk stored at low temperature can be labeled as "fresh milk". This gives consumers a more intuitive reference to drink fresh milk. The pasteurized milk cannot be labeled as "fresh", and pasteurized milk with fresh milk as raw material is labeled as "fresh milk/milk"; Ultra-high temperature sterilized milk with fresh milk as raw material and no auxiliary materials is nominally "pure milk/milk" after instantaneous high temperature sterilization. The specific implementation time of the new regulations is also clear. Since June 5438+ 10/day, 2008, production enterprises must mark "fresh milk/milk" and "pure milk/milk" with Chinese characters not less than the product name and fonts not less than one-fifth of the height of the main display surface respectively. In view of the fact that some processing enterprises have original labels in stock, the service life of the original labels can be appropriately extended. The service life of the original labels is 10, 2008, 3 1. The detailed rules of the Notice also stipulate that when producing liquid milk with reconstituted milk as raw material, production enterprises should mark the word "reconstituted milk" and truthfully mark the proportion of reconstituted milk in the product ingredient list. In other words, when the raw material of an enterprise is not pure fresh milk source, it is necessary to identify how much milk powder is used. The current market signs are different. The reporter visited the supermarket in Hang Cheng yesterday and found that there are various milk sales areas here. Some of the liquid milk produced by pasteurization in refrigerators are labeled as "pure milk", "pure fresh milk" and "high quality pure fresh milk". A salesperson told reporters that after the "No Fresh Food Order" came out, some dairy companies, including local brands, began to change their packaging and changed the original logo of "pure milk" to "pure milk", but some big brands were unmoved and insisted on using the logos of "fresh milk" and "pure milk". The theory of "no fresh milk" began in May 2004. The National Standardization Committee and the National Technical Committee for Standardization of Food Industry issued the General Rules for Labeling in prepackaged foods and the Guidelines for the Implementation of National Standards for Food Labeling to guide their specific implementation. At that time, it was stipulated that only raw milk could be called "fresh milk" According to this definition, pasteurized milk cannot be called fresh milk, which means that all dairy products sold in the market have no "fresh" word. As soon as this regulation came out, it attracted controversy from all sides, and it was strongly opposed by dairy giants such as Guangming and Sanyuan, which produced pasteurized fresh milk as their fist products. The "fresh food ban" was also postponed three times. Consumers' choices will be more convenient. According to industry insiders, pasteurized milk and normal temperature milk are very different in nutrition and flavor, and the requirements for refrigerated transportation and shelf life are also very different. If they are not equally labeled as "fresh", the main difference between pasteurized milk and normal temperature milk will be obliterated. Retail experts in Hang Cheng believe that the twists and turns before and after the "fresh food ban" reflect the game between dairy giants behind it. According to reports, some dairy enterprises in the north mainly produce high-temperature sterilized normal-temperature milk, which naturally supports that all dairy products are prohibited from being "fresh", while enterprises that mainly produce pasteurized fresh milk try to keep the word "fresh" and keep a distance from normal-temperature milk. But from the perspective of consumers, most of them now support the new regulations. In an interview with Century Lianhua Supermarket yesterday, the reporter found that there were a constant stream of customers who chose pasteurized milk in the cold storage area, and many people directly took away more high-quality pure fresh milk, a box of 950ml 10 yuan. "After all, with these different logos, it is convenient for everyone to choose the products that suit them." Some consumers said. Supermarket sales staff also believe that if you want to buy fresher milk with high nutritional value in the future, it will be much more convenient to look at whether the name on the box has the word "fresh" first.