What does room temperature milk, fresh milk, pasteurized milk mean?

Room temperature milk is the kind of Yili Meng cow that is usually drunk, rectangular Tetra Pak packaged milk, high-temperature sterilized milk, which has the advantage of long shelf life, but there is less nutrition in it, and there is no milk taste.

Pasteurized milk can actually be called fresh milk, with a shelf life of 5-10 days, low-temperature sterilized milk, nutrition and taste are very good.

There is also a kind of fresh milk that has not been sterilized, you have to buy it back and heat it at home to drink, this is the freshest and most nutritious, but it is more troublesome to cook it yourself.

Pasteurized milk is pasteurized at a temperature of about 62-65 for 30 minutes. Using this method, it can kill all kinds of growth pathogenic bacteria in milk, and the sterilization efficiency can be reached, and only some thermophilic bacteria and thermoresistant bacteria and spores remain after disinfection, but these bacteria account for most of the lactic acid bacteria, and lactic acid bacteria are not only harmless to people but beneficial to health. The second method heats the milk to 75-90 and keeps it warm for 15-16 seconds, which has a shorter sterilization time and higher work efficiency.

However, the basic principle of sterilization is that the pathogenic bacteria can be killed, and if the temperature is too high, there will be more nutrient loss. But the shelf life is low... The temperature of the pasteurization method is 63-85.

Room temperature milk is sterilized by high temperature instantaneously, and the milk is placed at a temperature of 135 to 152 to kill the bacteria in the milk; The shelf life of room temperature milk is long, and it does not need to be refrigerated at low temperature, and can generally reach more than 1 month at room temperature. Fresh milk is fresh milk, which refers to milk within 24 hours of the milk being separated from the cow's body

1. The shelf life is differentFresh milk needs to be refrigerated at 2 to 6 degrees Celsius and has a shelf life of 3 to 15 days. Ambient milk does not need to be refrigerated and can be stored at natural temperature for 30 days to a year.

2. Different nutritional qualities:Fresh milk adopts low-temperature sterilization technology, and the nutrients in the milk are relatively complete. Room temperature milk uses high-temperature sterilization technology, in which the nutritional structure is destroyed, and the nutritional value is not as good as that of fresh milk.

3. The packaging is differentThe packaging of fresh milk generally has the words pasteurization, and the packaging of room temperature milk generally has the words pure milk.

The sterilization temperature of pasteurized milk is mostly 70 to 80 degrees (longer), and the temperature of milk is generally 130 to 140 degrees (very short). For some heat-sensitive nutrients, pasteurized milk is better preserved, such as B vitamins. But this difference is insignificant in the overall dietary structure, and there is not much difference in the main nutrients of milk, calcium and protein.

Pasteurized milk is better preserved in the "bioactive ingredients", typically colored proteins, which some claim to have immune benefits. But most of the active ingredients in milk are destroyed as they pass through the digestive tract. Lactoferrin has limited significance for adults.

This protein is part of mucosal immunity and can be synthesized and secreted by the person on its own. In secretions such as tears, snot, etc.

Pasteurized milk is a sterilization process, and room temperature milk is a sterilization process, and the degree of control of microorganisms is different, which is the fundamental difference between the two. Pasteurized milk contains microorganisms, but there are no pathogens, so it can be safely drunk, but in order to ensure quality, it must be kept at low temperatures frequently. If there are swollen bags, bulges, acid lumps, and clumps, it means that during transportation and storage, microorganisms are likely to leave the low temperature environment and multiply.

There are no microorganisms in ambient milk, so it can be stored at room temperature without the use of preservatives. After spending a period of time at home, there may be lumps, but it is actually safe and can be eaten, mainly used to knead dough to make steamed buns. From the perspective of product safety, pasteurized milk is just as safe as room temperature milk, but considering the storage and transportation requirements, room temperature milk looks more "affordable".

These two products are adapted to different consumption scenarios and consumption habits. The advantage of pasteurized milk is that it has the flavor of fresh milk, and the disadvantage is that the refrigerator cannot be missing. Therefore, it is best for people who have a regular habit of drinking milk at home or in the office.

In addition, pasteurized milk is suitable for cold or hot drinks, and if you prefer to drink it boiled, it is cheaper than choosing room temperature milk. For people who do not have the habit of drinking milk regularly, room temperature milk and milk powder are both reasonable choices. Ambient milk has many advantages of being easy to carry (business trips, outings, etc.), and it can also be given to relatives, friends, or visiting patients.

Most of the milk used in the catering industry is room temperature milk, and foreign restaurants basically use room temperature milk for coffee, milk tea and desserts, and the same is true in China. Through the application of technologies such as nutritional fortification and lactose decomposition, room temperature milk provides consumers with a richer choice. For 3 and 4-tier cities with imperfect cold chains, room temperature milk may be the best and cost-effective choice.

It is important to note that ambient milk imported from abroad usually has a long shelf life. This is because both shipping and customs clearance time are taken into account. As a result, the high temperature sterilization takes a long time and sometimes takes on a light yellow or light brown color due to the "mummy reaction".

This milk really can't be recommended. It is better to choose domestically produced products with a six-month shelf life.

Pasteurized fresh milk is the only raw material of fresh milk, using pasteurized preservation process to make low-temperature dairy products, the product must be refrigerated under 6 conditions, the shelf life is 5 7 days, the quality of fresh milk on the packaging is generally delivered to the home or sold in the supermarket freezer area. Room temperature pure milk is a room temperature dairy product made of raw milk or reconstituted milk using ultra-high temperature process, which is used to achieve room temperature storage and shelf life. Room temperature milk does not need to be refrigerated and refrigerated, and the shelf life is generally more than 6 months.

The former is often relatively fresh, and it is fresh milk that has just been taken out, or it has been stored for a long time, and there is a certain difference between the cattle produced between the two, so the quality and nutritional content of these two kinds of milk are very different.

The difference is bigger. Pasteurized milk has an expiration date and is also a type of milk that has been fermented. Pure milk at room temperature does not need to be fermented.

The fat-soluble vitamins in fresh milk are inherently beneficial to the human body and cannot be replaced by fruit and vegetable vitamins. After the milk is sterilized by UHT, a part of the soluble high-quality calcium becomes insoluble calcium, which is not easy to be digested and absorbed by the human body. Comparatively, the lower temperature pasteurization rule reduces the occurrence of such situations.

The difference is that pasteurized milk is sterilized at high temperature, so that the milk does not have any bacteria, and it is very safe, but pure milk is squeezed from the cow, and there may be certain bacteria in the milk, so pasteurized milk will be better for the human body.

The protein contained is not the same, and the degree of fermentation of the two milks is not the same, and there are also different ingredients, and the shelf life between the milks is also very different, and pasteurized fresh milk is more nutritious and fresher.

I think the two differences are taste, **, market value, and consumer share. As for everything else, it's pretty much the same, there's no difference.

Ambient milk: Ambient milk is usually packaged in aseptic composite cartons, which can keep the milk at room temperature for a longer shelf life without the need for refrigeration and preservatives. Pasteurized milk:

Pasteurized milk is low-temperature sterilized milk, the harmful microorganisms in the raw milk have been killed, but there will be some other microorganisms left by Baoqinghui, so this kind of milk from leaving the production line, to transportation, sales, storage and other links, are required to be refrigerated in an environment of about 4, so pasteurized milk is also called refrigerated Yu Jian answer milk bright collapse. <

First, the nature is different. 1. Normal temperature milk: Normal temperature milk, also known as UHT milk, is produced and processed by ultra-high temperature instantaneous sterilization technology (UHT) and filled into aseptic packaging.

It is produced by heating at 135 150 degrees Celsius for 2 3 seconds and quickly falling back to room temperature. Instant sterilization kills bacteria and microorganisms while maximizing the protection of milk nutrition and taste.

2. Pasteurized milk: It is milk processed by pasteurization, which is sterilized at a constant temperature of 72 -85 within the specified time, which kills the harmful bacteria in the milk while preserving the nutrients and pure taste. After centrifugal purification, standardization, homogenization, sterilization and cooling, it is filled in a liquid state and directly supplied to consumers for drinking.

Second, the characteristics are different. 1. Normal temperature milk: Normal temperature milk is usually packaged in aseptic composite paper, which can make the milk have a long shelf life at room temperature without refrigeration and preservatives.

2. Pasteurized milk: pasteurized milk is a kind of "low-temperature sterilized milk", the harmful microorganisms in the raw milk have generally been killed, but some other microorganisms will be retained, so this milk from leaving the production line, to transportation, sales, storage and other links, are required to be refrigerated in an environment of about 4 to prevent the microorganisms inside from "active". Therefore, pasteurized milk is also called "refrigerated milk".

3. The shelf life is different. 1. Normal temperature milk: The shelf life of room temperature milk is long, generally at room temperature, the shelf life is 30-45 days.

2. Pasteurized milk: the shelf life is relatively short, generally about 7 days.

Pro, room temperature milk is milk that has been sterilized at room temperature, while pasteurized milk is pasteurized milk. Ambient milk, also known as ultra-high temperature (UHT) milk or long-life milk, is generally sterilized by heating the milk to 135 to 150 for 2 to 5 seconds. This heating method can effectively kill the bacteria and microorganisms in the milk, and prolong the shelf life of the milk to a certain extent, usually for several months.

Ambient milk needs to be stored in the refrigerator after opening. Pasteurized milk is sterilized by different methods, usually the milk is heated to 60-65 for 30 minutes to kill bacteria, and then quickly cooled and stored. Compared with room temperature spine milk, pasteurized milk has a lower permeation temperature and a longer sterilization time, so the taste is denser and the milk quality is more stable.

And because of heating, the nutrients in pasteurized milk are lost to a certain extent. Pasteurized milk also needs to be stored in the refrigerator after opening. In general, pasteurized milk is safer than room temperature milk and can ensure that the bacteria and microorganisms in the milk are effectively killed.

However, in terms of nutritional value, there is still a difference between pasteurized milk and ambient milk.