The low temperature long-time pasteurization process is intermittent. Today, it is only used in small [url=https://www.freeblog4u.com/jimeimachinery/2019/01/23/jimei-serves-the-milk-processing-plant/]Milk Processing Plant[/url] to produce cheese products.

High temperature short-time pasteurization is a flowing process. It is processed in plate heat exchangers and is widely used in milk production. Pasteurized milk still contains some bacteria that need to be kept cold and transported.

There are two types of commonly used HTST pasteurization:

One is to heat the milk to 62 - 65 ° C for 30 minutes. The process can eliminate a variety of growth pathogens, the disinfection rate is 97.3% ~ 99.9%. The remaining bacteria are some thermophilic bacteria, heat-resistant bacteria and spores, most of which are lactic acid bacteria that are good for human health.

Another method is to heat the milk to 75 ~ 90 ° C for 15 ~ 16 seconds. This method takes less time but is more efficient. It eliminates most bacteria without causing nutrient damage.

Ultra-high temperature sterilization is the most effective technology. It heats the material to 135 ° C - 140 ° C and holds it for 3-5 s. Protect drinks from nutrient losses for short periods of time. It has a more thorough bactericidal effect and the pasteurized beverage can be stored for a longer period of time. Therefore, in the current [url=http://faithrootedorganizing.net/jimeimachinery/2019/01/23/the-problem-of-fruit-juice-production-line-equipment/]Fruit Juice Production Line[/url], most of the ultra-high temperature sterilization technology is adopted, which makes the shelf life of the beverage longer and more convenient for transportation.