1. Different nutritional values

1) Fresh milk with a shelf life of only one day is pure fresh milk, and its nutritional value is higher than that of fresh milk with a temperature of 7 degrees for 4 days without processing.

2) Fresh milk with a shelf life of 7 days is pasteurized, and its nutritional value is not unprocessed, only one-day shelf life has high nutritional value.

2. Different storage conditions

1) Pasteurized fresh milk must be stored at a low temperature of ~4 degrees. When it exceeds 4 degrees, bacteria will multiply in large numbers, and the shelf life can be up to 7 days at low temperature.

2) Pure fresh milk without pasteurization can be stored for one day at low temperature, so it must be drunk on the same day.

3. Different shelf life

1) Pasteurized fresh milk can be stored for 7 days.

2) Fresh milk without pasteurization can only be stored for one day.

Extended information:

Pasteurization process:

1. Use the waste heat of fresh milk to heat the newly delivered raw milk, which can be heated to about 57℃.

2. Heat the milk to 72℃ through a hot water pipe and keep it for a specified time.

3. The holding time is less than 15 seconds at 72℃. 6 The actual production process is to send raw milk into the pipeline and control the flow of milk to ensure that the heating temperature of milk reaches 72℃ and the accurate duration. Then, the milk is transported to the other end of the first-stage system, where the new raw milk is preheated and cooled itself.

4. cool the hot milk to about 57℃ in the heat exchanger.

5. After cooling, continue to cool the milk to 24℃ with cold water. Depending on the cold water supply conditions and seasons, it may be slightly higher or lower.

6. In the final stage, cool the milk to 3℃. The temperature of the milk after filling is kept at 4℃ ~ 6℃, and it can be shipped from the dairy factory for sale. All pasteurization uses tuberculosis as the control indicator of microorganisms.