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Milk Pasteurization Machine Keeps The Milk Nutrition


The principle of milk pasteurization machine is: in a c […]

The principle of milk pasteurization machine is: in a certain temperature range, the lower the temperature, the slower the bacteria; the higher the temperature, the faster the breeding but the temperature is too high, the bacteria will die different bacteria have different optimum growth temperature And heat, cold capacity. Pasteurization is actually the use of pathogens is not very heat-resistant features, with the appropriate temperature and holding time to deal with all the kill. But after pasteurization, still retain a small part of harmless or beneficial, more heat-resistant bacteria or bacterial spores.

Milk pasteurization machine is one of the most ideal and most effective milk sterilization equipment, it is made of high quality stainless steel processing, can be all kinds of packaging or canned food in the sterilization tank to control the water temperature to 85 ° ~ 90 ° Between the two can play a bactericidal effect, but also to ensure that protein and other nutrients do not fluctuate in the larger temperature range and change, to maintain the food of the original, taste, color, etc., to the food without any preservatives, is conducive to consumers Good health, especially to extend the shelf life and storage period.

Milk pasteurized machine better preserved milk nutrition and natural flavor, in all milk varieties is the best one. In fact, as long as the pasteurized milk at about 4 ℃ temperature preservation, the breeding of bacteria is very slow, milk nutrition and flavor can remain unchanged within a few days.

Pasteurization machine on the market mainly for commercial purposes, while the pasteurization is the international common sterilization standards, in many large enterprises are in use, the market of pure milk other flavors of yogurt are after pasteurization. At any time the development of green health food, pasteurization machine in many small dairy farms are used, small dairy use are very 100 liters or 200 liters, mainly the production of fresh pure milk, to the market The