What is the difference between pasteurized milk and fresh milk?

Pasteurization refers to heating milk to 75 85 in 15 seconds, and the whole process must be stored in a refrigerated cabinet in an environment of 2-6 years, with a shelf life of 4 7 days. Fresh milk is produced under ultra-high temperature instant sterilization technology, and the milk is sterilized in an environment of 137 145 for 4-6 seconds.

Pasteurized fresh milk has high requirements for milk source, must use fresh and pollution-free nearby milk source, milk from extrusion to production must be completed within 24 hours, the whole process is refrigerated, the shelf life is 5-7 days, fresher, safer, more natural, more nutritious. Fresh milk has low requirements for milk source, and can also be reduced with milk powder, using ultra-high temperature sterilization method, with a shelf life of 6 to 8 months, commonly known as "canned milk".

Fresh milk refers to milk within 24 hours of the milk being separated from the cow's body, otherwise it cannot be called "fresh" milk. Originally, the state had clear regulations on "fresh milk" in the milk industry, so dairy companies could not mention the word "fresh" in their products. There are two types of liquid milk: room temperature milk and low temperature fresh milk.

Pasteurized milk retains more of the nutrients of milk and the natural taste of milk, and the nutritional value of pasteurized milk is higher than that of milk stored at room temperature. Pure milk is sterilized at high temperature, and certain nutrients will definitely be destroyed in the process of high temperature sterilization, such as the loss of vitamin B group.

Pasteurized milk is stored at a suitable temperature of 2 to 6 degrees Celsius, and it has been pasteurized, so it is generally drunk directly. However, in winter, it will be cooler directly, so pasteurized milk can be heated and eaten in addition to drinking it directly. When heating, the temperature should not be too high, and it can be heated to about 40 degrees, so as to avoid the loss of nutrients inside.

1. The nutritional value is different.

1) Fresh milk with a shelf life of only one day is pure fresh milk, and the nutritional value of unprocessed milk is higher than that of fresh milk with 7 degrees in 4 days.

2) Fresh milk with a shelf life of 7 days is pasteurized and sterilized, and the nutritional value is not unprocessed, and the nutritional value is high only with a one-day shelf life.

2. The storage conditions are different.

1) Pasteurized fresh milk must be stored at a low temperature of 0 4 degrees, more than 4 degrees, bacteria will multiply in large numbers, and low temperature refrigeration can be shelf life for up to 7 days.

2) Pure fresh milk that has not been pasteurized can be stored for one day at low temperature and refrigeration, so it must be drunk on the same day.

3. The shelf life is different.

1) Pasteurized fresh milk can be stored for 7 days.

2) Unpasteurized fresh milk can only be stored for 1 day.

First, the production method is different.

1. Fresh milk: milk that is squeezed from the cow and kept the milk out of the cow within 24 hours.

2. Sterilized milk: heat the milk to 62 65 and keep it warm for 30 minutes, using this method to kill various pathogenic bacteria in the milk that are in a state of growth and proliferation.

3. Sterilized milk: under the high temperature condition of 135 150 degrees Celsius, the milk is sterilized for 4 15 seconds.

Second, the advantages are different.

1. Fresh milk: It can preserve the nutritional activity of the milk itself to the greatest extent, and after the fresh milk that has not been homogenized is boiled, the milk fat balls in the milk float and agglutinate, and the taste is viscous and the flavor is rich, which is better to drink.

2. Sterilized milk: Sterilized milk can not only preserve the nutrients in fresh milk, but also kill harmful bacteria in milk, and the processed dairy products are delicious and pure, rich in nutrition.

3. Sterilized milk: It can be aseptically canned and can be stored at room temperature, so it is also called "room temperature milk".

Third, the disadvantages are different.

1. Fresh milk: the shelf life is short, because no nutritional enhancers and additives (stabilizers, preservatives, emulsifiers) are added to fresh milk, and the shelf life of refrigeration is usually about 7 days.

2. Sterilized milk: Although sterilized milk kills all bacteria in milk, it also destroys the nutrients in milk, especially bioactive substances and most vitamins. In addition, high temperature can caramelize lactose, so that calcium ions that are easily absorbed by the human body can combine with the casein of milk to form a complex that is not easy to be absorbed by humans, which increases the loss of vitamins.

3. Sterilized milk: The disadvantage of this high-temperature treatment method is that the nutrients in the milk are greatly damaged.

Encyclopedia - Fresh milk.

Encyclopedia - Sterilized milk.

Encyclopedia - Sterilized milk.

Nowadays, parents are paying more and more attention to the nutrition and health of their children, so in order to ensure that their children have better development, they often choose to let their children drink milk. However, there are all kinds of milk on the market, and many parents are more entangled in which is better, pasteurized fresh milk or pure milk, so let's share the difference between pasteurized fresh milk and pure milk.

Although pasteurized fresh milk and pure milk are both types of milk, there are very different between the two. First of all, from the name, you know that the sterilization methods of the two are different. Pasteurized milk is raw milk that has been heated at a low temperature of 85 years, while pure milk is a normal temperature milk, and its sterilization method is through instantaneous high temperature sterilization.

Another difference between the two types of milk is that the nutritional value is not the same. Because the sterilization temperature of fresh milk is not high, it can retain the original nutrients in the milk to the greatest extent while killing harmful bacteria. Pure milk, on the other hand, is too hot when sterilized, so some beneficial substances will also be removed.

Which is better, pasteurized milk or pure milk, is actually decided according to the child's physique, because the one that is suitable for the child makes the child more nutritious and grows up healthily is the better milk. Therefore, when buying milk, it is important to understand your child's nutritional needs and your child's tolerance to both types of milk.

Milk can be both autoclaved and pasteurized.

Pasteurized milk: Pasteurized milk is a kind of "low-temperature sterilized milk", that is, the fresh milk is cooled first, and then the fresh milk is heated to 65 for 30 minutes; Or heat to 72 76 for 15 minutes. It has the advantage of retaining the nutrients in the milk as much as possible, and the disadvantage is that it only kills most of the harmful bacteria in the milk, rather than killing all the microorganisms.

Therefore, from leaving the production line to transportation, sales, storage and other links, this milk needs to be refrigerated in an environment of about 4 to prevent the microorganisms in the milk from "active". Pasteurized milk is generally packaged in a roof, plastic bag, or glass bottle, and has a limited shelf life.

UHT milk: also called room temperature milk, the packaging is mostly Tetra Brik, Tetra Fino, and aseptic plastic packets, and some packages are written on the milk processed by "UHT", UHT is the English abbreviation of UHT sterilization. That is, the high temperature of 134 135 is used to instantly sterilize the raw milk for 4 seconds, so that all bacteria and microorganisms in the milk, including its spores, are killed.

UHT milk is completely isolated from the outside air in a Tetra Pak package, so that the milk is no longer contaminated by bacteria and can avoid further nutrient damage caused by sunlight and oxygen. This milk can be stored at room temperature for several months, making it convenient for consumers to drink on any occasion, but the disadvantage is a slight loss of nutrients.

With the continuous improvement of people's quality of life, milk has become an indispensable and important nutrient in people's lives, with the continuous progress of science and technology, there are also a variety of milk, while enriching people's taste, different milk also has different nutrition, then, the difference between pasteurized milk and fresh milk, the difference between pasteurized milk and fresh milk?

The difference between pasteurized milk and fresh milk lies in the processing method. Pasteurized milk adopts the method of low-temperature sterilization, which retains the original beneficial bacteria of the milk to a large extent while sterilizing, and the nutrients are also larger because it has not been sterilized at high temperature. Fresh milk is milk that has been sterilized at high temperature and can be stored at room temperature.

In addition, they are stored differently. Because pasteurized milk is sterilized at low temperature, there are still fungi in the ingredients, so it needs to be refrigerated and stored during transportation and preservation, and cannot be placed in a room temperature environment, otherwise it will destroy the bacteria of the milk and make it spoil. Fresh milk, on the other hand, does not need to be refrigerated, and it has a longer shelf life.

The development of modern science and technology can maximize the retention of the nutritional content of milk, and can also be made into various flavors to increase people's appetite.

We all know that milk is more nutritious, high in calcium, is a nutrient for the baby to supplement calcium, milk has pasteurized milk and high temperature sterilized milk, so what is the difference between pasteurized milk and high temperature sterilized milk, high temperature sterilized milk or pasteurized is better? Let's talk to you below, let's take a look.

Pasteurized milk is milk processed by pasteurization, which is characterized by the use of a low temperature of about 72-85 for sterilization, and can kill 97% of bacteria during the sterilization process. High-temperature sterilized milk is sterilized by ultra-high temperature, generally 132-140 temperature, only need 4-10 seconds to complete the disinfection, if the vertical ruler is 110 temperature, it will take a few minutes to complete the disinfection, usually the normal temperature milk sold in the supermarket is high-temperature sterilized milk.

The shelf life of pasteurized milk is about 7 days, and it should be refrigerated; The shelf life of pasteurized milk is between 30 days and 180 days, and due to the high temperature of the sanitize of pasteurized milk, it loses some vitamins while destroying high bacteria, so its nutritional value will be slightly lower than that of pasteurized milk.

Both types of milk have their own characteristics, and the choice of which one is better depends on the specific needs of the individual. Finally, remind everyone that although milk is very nutritious, it cannot be drunk on an empty stomach, and it is best to eat it with starchy staple foods such as bread and buns to be more scientific and conducive to health.