Pasteurization: milk heated to 70 degrees, lasting 15 seconds after cooling; characteristics: retain more nutrients, sterilization rate is less thorough, storage time is 715 days; high temperature ste...
Pasteurization: milk heated to 70 degrees, lasting 15 seconds after cooling; characteristics: retain more nutrients, sterilization rate is less thorough, storage time is 715 days; high temperature sterilization: milk heated to at least 138 degrees, lasting 2 seconds after cooling milk; characteristics: destroy more nut...
Pasteurization: heat the milk to 70 degrees for 15 seconds before cooling
Features: retain more nutrients, the sterilization rate is not complete, and the storage time is 7 Murray for 15 days.
High temperature sterilization: heat the milk to at least 138 degrees for 2 seconds before cooling the milk
Features: destroy more nutrients, sterilize thoroughly, produce some peculiar smell due to Maynard reaction brought by high temperature, storage time 6 Murray 9 months
