What is Pasteurization?

Pasteurization, also known as Pasteurisation (French: Pasteurisation), is a method of disinfection invented by French biologist Louis Pasteur in 1862. This method is mainly used on milk to kill the germs contained in milk ^[1] .

Pasteurization was first used to sterilize milk, and its purpose is to kill all harmful microorganisms (including all

The pasteurization method is also used to disinfect beer, liquor, and other things.

Within a certain temperature range, the lower the temperature, the slower the bacteria reproduce; the higher the temperature, the faster the reproduction. But if the temperature is too high, the bacteria will die. Different bacteria have different optimum growth temperatures and heat and cold resistance. Pasteurization is actually using

At present, there are two main types of pasteurization methods commonly used internationally: one is to heat the milk to 62-65 ° C for 30 minutes. This method is currently less commonly used in Guangdong. This method can kill all kinds of milk

Pasteurized pure fresh milk better preserves the nutrition and natural flavor of milk, and is the best of all milk varieties. As long as the pasteurized milk is stored at a temperature of about 4 ° C, the bacteria multiply very slowly, and the nutrition and flavor of the milk can be maintained for a few days.

Pasteurized milk is the most consumed milk variety in the world. The consumption of pasteurized milk in the United Kingdom, Australia, the United States, Canada and other countries accounts for more than 80% of liquid milk. The varieties are fully skimmed, semi-skimmed or full-fat. In the US market, almost all pasteurized milk is actually in large packages (1 liter, 2 liters, 1 gallon). Citizens in the supermarket can buy fresh milk for a week. Few sterilized pure milk is sold in the market, and some small towns simply cannot buy it.