Pasteurization line

Milk sterilization is the treatment of fresh milk at 62-65°C for 30 minutes, or at close to 100°C for 15 seconds. This method can eliminate pathogenic microorganisms and some enzymes. Because the disinfection temperature is low, the nutrients in the milk are less damaged, so it can preserve the nutrients in the milk and some beneficial bacteria, such as Lactobacillus. However, pasteurized milk requires "cold chain technology". Storage, transportation, sales, drinking should be controlled in the condition of low temperature refrigeration, bad preservation, generally mainly in plastic bags, glass bottles or freezer preservation.