Beginner-level coffee knowledge: milk processing differences
Last updated 2026-09-29 — 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 nutrients, sterilization is more thorough, due to high temperature Maynard reaction produced some odor, storage time 69
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
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