The liquid milk currently sold on the market is mainly pasteurized milk (fresh milk) and ultra-high temperature sterilized milk (pure milk).
The former refers to heating fresh milk to 75℃ to 80℃, killing pathogenic microorganisms by maintaining sterilization, retaining beneficial bacteria, and fully maintaining the nutrition and freshness of fresh milk. Its advantage is less damage to nutrients, and its disadvantage is short storage time.
The latter refers to instant sterilization at a temperature of 135℃ to 150℃ for 4 to 15 seconds, completely destroying the microorganisms and spores that can grow in it. Its advantage is that milk can be stored for a long time at room temperature, and its disadvantage is that high temperature destroys many nutrients.
The former refers to heating fresh milk to 75℃ to 80℃, killing pathogenic microorganisms by maintaining sterilization, retaining beneficial bacteria, and fully maintaining the nutrition and freshness of fresh milk. Its advantage is less damage to nutrients, and its disadvantage is short storage time.
The latter refers to instant sterilization at a temperature of 135℃ to 150℃ for 4 to 15 seconds, completely destroying the microorganisms and spores that can grow in it. Its advantage is that milk can be stored for a long time at room temperature, and its disadvantage is that high temperature destroys many nutrients.
Process flow:
Milk collection system → inspection → storage → milk purification → cream separation → batching → homogenization → sterilization → filling.
Milk collection system → inspection → storage → milk purification → cream separation → batching → homogenization → sterilization → filling.
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