Our common pasteurized milk has a shelf life of 5-15 days. A common misconception about this is that the longer the shelf life, the better. In fact, the shorter the shelf life of dairy products, the higher the nutritional value of the product.
As far as the current sterilization methods for dairy products are concerned, they are basically divided into two categories according to the process:
1) Pasteurized milk (pasteurizer): It is a common "pasteurized milk". That is, pasteurized milk. The "pasteurization method" is to kill pathogenic bacteria in milk with low temperature for a long time, and retain bacteria that are beneficial to the human body. However, because this method cannot eliminate all microorganisms in milk, the product needs to be refrigerated and the shelf life is relatively short, usually only a few days.
2) UHT Sterilized Milk (Ultra-high Temperature Instant Sterilizer): It uses high temperature to kill bacteria in milk. Because the microorganisms in the milk are no longer present, they can be stored at room temperature and have a longer shelf life, generally more than 3 months.
和25%的维生素C损失掉了，一般情况下，加热程度越深，这些营养物质损失得就越多。 No matter which sterilization method is used, nutritional ingredients will be lost. For milk, heating mainly damages water-soluble vitamins and proteins. Studies have found that during heating, about 10% of vitamin B and 25% of vitamin C are lost. In general, the deeper the heating, the more these nutrients are lost. There is a type of whey protein with high nutritional value in milk, which will cause some loss when heated. 的乳清蛋白变性，而超高温杀菌机的灭菌乳中则可能有70%的乳清蛋白变性。 Experiments show that about 10% of whey protein is denatured during pasteurization, while 70% of whey protein may be denatured in the sterilized milk of the ultra-high temperature sterilizer. Therefore, relatively low-temperature pasteurized milk has a higher nutritional value. From the perspective of shelf life, the shorter the shelf life of milk, the less the loss of nutrients.
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