Advantages and disadvantages of pasteurization and autoclaving on milk packaging

[China Packaging Network] What is the meaning of pasteurization and high-temperature sterilization on milk packaging? Pastries in supermarkets are often marked with pasteurization or high-temperature sterilization. These two methods of sterilization What is the difference? I think if you are a foodie, and the taste is very sensitive, you can taste the taste of it. Pasteurized milk tastes better than pasteurization. If so, wouldn't all milk be pasteurized? This is not to say, although the pasteurized milk is not as good as pasteurized milk on the taste, but it is guaranteed to make you drink more peace of mind. Here we will talk about the pros and cons of two sterilization methods.

Milk processing is mainly a sterilization (sterilization) and packaging process, there are two main methods: pasteurization and ultra-high temperature sterilization. The former's usual practice is to warm the raw milk to 72-80 degrees Celsius for 3-15 minutes, so that it can kill the harmful microorganisms in the raw milk as much as possible and can maximize the preservation of the taste and nutritional value of milk. The latter is using special equipment to warm the raw milk to 135-140 degrees Celsius for 1-3 seconds to completely eliminate all microorganisms in the raw milk. However, due to the higher temperature, the taste of the milk and protein and other nutrition The greater the destruction of the ingredients, the UHT milk's taste and nutritional value is much worse than pasteurized milk.

However, due to the poor quality of raw milk in China, pasteurization in many companies uses 85-90 degrees, or even higher, to kill a large number of microbial communities in raw milk. In the past two years, the so-called "Ultrabar" sterilization process has appeared. The temperature is as high as 120 degrees or above, which is no different from the standard ultra-high temperature. However, this is not enough, so UHT milk has come more and more in the past two years. More is not an exception, because this method due to the advanced nature of the outer packaging of the common ultra-high temperature sterilized milk (Tetra bags) as long as the production process is not a problem, less shelf life deterioration. However, ultra-high temperature sterilization is not a panacea. To sterilize, it takes longer, 4 seconds to 10 seconds, or 15 seconds, in the end to aseptic!