Milk sterilization temperature is not the higher the better?

Milk can usually be divided into sterilized milk and pasteurized milk. Sterilized milk after pasteurization (75 ℃, 15 seconds) or (62 ℃, 30 minutes) can kill pathogenic microorganisms, miscellaneous seedlings, etc., but can not effectively kill the spores, so its shelf life is short (generally 2-15 days). It needs to be preserved in cold storage (0-4℃), and the nutrient content will not change much. Sterilized milk using ultra-high-temperature instantaneous sterilization method (135 ℃, 2 seconds), aseptic set, keep sterilized (110 ℃ above, 15-40 minutes), can effectively kill microorganisms in the milk to achieve the "commercial asepsis" standard, and can be stored at room temperature for 6 months, easy to sell and transport, but sterilized milk nutrients will be a certain loss! However, there will be some loss of nutrients in sterilized milk, and lactose will be caramelized under high temperature. Therefore, under the condition of refrigeration, the residual spores in pasteurized milk are effectively inhibited, which will not be harmful to human beings, and at the same time, the loss of nutrients is small. Refer to Xiangyu Parent-Child website www.mr198345.com