Now the use of more and more widely used for the sterilization machine, the PAP is a sterilization method for milk, can not only kill the health and harmful pathogens and make the milk as little as possible changes. A method that is based on the high temperature resistance of Mycobacterium tuberculosis heat death curve and milk quality in most susceptible to thermal effect of cream separation thermal destruction of the curve of the difference principle, in the low temperature for a long time or high temperature for a short time under heating treatment is carried out on the. Among them, 60 minutes of heating in 30 minutes, as the standard of low temperature sterilization, as early as the world widely used. Using high temperature treatment, although some of the impact on the quality of milk, but can enhance the sterilization effect, this method is known as high temperature sterilization, which is more than 95 degrees Celsius for 20 minutes to heat. In addition to milk, the method can be applied to fermentation products.

In general, the sale of packaged milk on the market is the use of the production of the. Factory fresh milk, low temperature treatment, and then using the method of sterilization. Packaged milk produced in this way can usually be stored for a long time. Of course, the specific processing process and process to be more complex, but the general principle is that.

It should be noted that it is not safe to drink fresh milk (which is just out of milk), because it may contain harmful bacteria that are harmful to our health. Another point is that the PAP is not a panacea, after the treatment of the milk still need to be stored at a lower temperature (generally <4 degrees Celsius), or there is a possibility of deterioration. So many methods of selling bags of milk on the market are not standardized.

The world consumes most of the varieties of milk is pasteurized milk, Britain, Australia, the United States, Canada and other countries pasteurized milk consumption accounted for more than 80% of liquid milk, varieties have skimmed, semi skimmed or whole. In the U.S. market, the actual almost all of the milk, but also large packaging (1 liters, 2 liters, 1 gallons), the public on the supermarket once bought enough milk to drink a week. Market there is little sterilized pure milk sold, and some small towns simply can not buy.

It is better to preserve the nutrition and natural flavor of milk, and it is one of the best among all kinds of milk. In fact, as long as the temperature of the milk in 4 degrees Celsius, the bacteria reproduction is very slow, milk nutrition and flavor can be kept unchanged in a few days.

At present in the market pasteurized machine mainly for commercial purposes, and Pap sterilization is the international general standards on sterilization, in many large enterprises are in use, now on the market of pure milk, other flavors of yogurt are after pasteurization. At any time the development of green health food, pasteurization machine now in many small farms are used, small dairy farms use is 100 liters or 200 liter, mainly making pure fresh milk to the market distribution.

Now the pasteurization machine is equipped with a cooling water circulation system, usually of refrigeration has two, a is: compressor refrigeration, the refrigeration speed fast, the effect is good, a refrigeration is cold water refrigeration cycle is mainly cooling method of the logistics, to talk about cost is much lower.