Which is fresh milk, room temperature milk or pasteurized milk?

In the past, the main types of milk on the market were fresh milk (pasteurized milk) and ambient milk (UHT milk).

Fresh milk generally uses the "pasteurization method" in seconds, which can preserve more nutrients in the raw milk. The disadvantage is that it must be refrigerated and has a short shelf life, generally no more than a week.

Room temperature milk is generally sterilized by ultra-high temperature of 135 152, and the storage period can reach 6 9 months, but the loss of nutrients is relatively large.

From a nutritional point of view, the nutritional value of various types of milk is ranked in the following order: fresh milk, yogurt, milk powder, and room temperature milk.

If the nutritional value of milk is evaluated by packaging, 100 points for fresh milk in cartons, 90 points for fresh milk in glass bottles and plastic bags, 80 points for yogurt fermented with raw milk, 60 points for fortified milk powder, 50 points for yogurt fermented with milk powder, and 40 points for room temperature milk. Because the production of house-type cartons has the highest requirements for the quality of raw milk, the aseptic conditions and quality shelf life of filling are also the best. Fresh milk in glass bottles and plastic bags was given lower scores due to factors such as light protection and poor ventilation protection.

In addition, milk has a strong odor absorption characteristics, and if you use plastic bags to pack milk, it will inevitably have a plastic smell. The nutritional value of ambient milk comes last.

Neither!! 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 at present, dairy companies cannot mention the word "fresh" in their products. (Encyclopedia content).

It's convenient, if you go out camping and cooking, who will bring a refrigerator to it? Pasteurized milk goes bad without refrigeration, while room temperature milk can be drunk at any time. Right.

Anyway, my family only buys room temperature milk.

Pasteurized milk loves to be bad, and it always spoils or is about to expire when you can't finish it.

Obviously, because of the nutritional convenience.

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 packaging, which can make the milk have a longer 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 shorter than that of Ranxiao, generally about 7 days.