Pasteurization is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores
At present, there are mainly two kinds of pasteurization methods commonly used : The first is to heat the milk to 62°C-65°C and keep it for 30 minutes. Using this method, it can kill various growth-type pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3%-99.9%. After disinfection, only some thermophilic bacteria, heat-resistant bacteria and spores are left, but these Most of the bacteria are lactic acid bacteria. Lactic acid bacteria are not only harmless to humans but also good for health. The second method heats the milk to 75℃-90℃ and keeps it for 15s-16s. Its sterilization time is shorter and the work efficiency is higher. But the basic principle of sterilization is that it can kill pathogenic bacteria. If the temperature is too high, there will be more nutrient loss.
Milk pasteurizer is used to sterilize fresh milk equipment. Milk, goat milk, donkey milk, camel milk and other dairy products can be sterilized. Low-temperature pasteurization can kill harmful bacteria, retain beneficial bacteria, and sterilize milk nutrition High value, in line with pasteurized milk regulations.
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