There are many kinds of milk on the market, such as normal temperature milk, pasteurized milk, reconstituted milk...

Room temperature milk, through ultra-high temperature sterilization (135℃-150℃), can completely destroy the microorganisms and spores that can grow in it, and kill all the beneficial and harmful microorganisms in the milk to meet the requirements of commercial sterility. It has a long shelf life and has a long shelf life. There are few requirements and it is more common in China. However, after two high-temperature sterilization procedures, the nutrient loss is even greater.

Pasteurized milk was discovered by Frenchman Pasteur in 1865. It usually refers to heating raw milk to 72-85°C to sterilize the milk. Its heat treatment conditions are mild, it has little damage to milk nutrients, fully maintains the freshness of milk, and can achieve the purpose of disinfection without damaging food quality. However, domestic consumers are less aware of this.

"If pasteurized milk can be effectively promoted in the country, it can alleviate the problem of unsalable domestic milk to a certain extent." said Wang Jianhua, secretary general of Qingdao Dairy Association. It is understood that in terms of dairy consumption data, in developed countries such as the United States, the United Kingdom, and Australia, the consumption of pasteurized milk accounts for more than 90% of the entire dairy consumption, while domestic pasteurized milk only accounts for about 30%.

Source: China Dairy Association