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      Application of pasteurization equipment
      Auther: Pubdate:2019-09-22
      As a sterilization method of milk, it can kill the pathogenic bacteria harmful to health and make the milk change as little as possible. That is, according to the difference principle of the thermal death curve of tuberculosis bacteria with strong resistance to high temperature and the thermal destruction curve of cream separation which is most easily affected by heat in milk, it is a method of heating treatment under low temperature for a long time or under high temperature for a short time. Among them, the method of heating for 30 minutes below 60℃, as the standard of low-temperature sterilization, has been widely used in the world. Although high temperature treatment has some influence on the milk, it can enhance the sterilization effect. This method is called high temperature sterilization, that is, heating for 20 minutes above 95℃. Besides milk, pasteurization can also be applied to fermentation products and food sterilization after vacuum packaging.
       
      Typically, packaged milk sold on the market is pasteurized. Fresh milk is taken from the factory, which is first treated at low temperature and then pasteurized. Packaged milk produced this way usually lasts longer. Of course, the process and process is much more complicated, but that's the general principle.
       
      It should be pointed out that drinking fresh milk is not safe because it may contain harmful bacteria. Another point is that pasteurization is not a panacea. Pasteurized milk should still be stored at a lower temperature (generally <4℃), or else there is the possibility of deterioration. Therefore, many methods of selling packaged milk on the market are quite irregular.
       
      Pasteurized milk is the most consumed type of milk in the world. The consumption of pasteurized milk in Britain, Australia, the United States, Canada and other countries accounts for more than 80% of liquid milk. Varieties of pasteurized milk include fully skimmed, semi-skimmed or full-fat. In the us market, almost all milk is pasteurized, and it comes in large packages (1 liter, 2 liters, 1 gallon). Citizens can go to the supermarket and buy enough fresh milk for a week. There are few sterilized pure milk in the market, and some small towns can't buy it at all.
       
      In fact, as long as pasteurized milk is kept at a temperature of about 4℃, the bacteria multiply very slowly, and the milk's nutrition and flavor can remain unchanged for several days.
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