What's the difference between pasteurized fresh milk and normal temperature pure milk? Let's discuss this problem below, hoping that these contents can help friends in need. The pasteurization temperature of milk is usually 70~80℃ (a long time), while the milk at room temperature is generally 130~ 140℃ (a short time). For some heat-sensitive nutrients, pasteurized milk can be better preserved, such as B vitamins. But this difference can be ignored in the whole diet structure, and there is not much difference between calcium, the key nutrient element of milk, and protein. Pasteurized milk can be better preserved in "bioactive ingredients", typically colored laminin, which some people think is immune. But most of the active ingredients in milk are destroyed by the digestive system. Lactoferrin has limited practical significance for adults. This protein is a part of mucosal immunity, which can be produced and metabolized by people themselves. In metabolites such as tears and runny nose. Pasteurized milk is a sterilization process, while normal temperature milk is a sterilization process. The manipulation of microbial strains is different, which is the fundamental difference between them. Pasteur milk contains microbial strains, but does not contain pathogenic bacteria, so it can be safely eaten. But in order to ensure better quality and quantity, it must always be kept at ultra-low temperature. If swelling, unpacking, acid lumps and caking occur, it shows that microbial strains are likely to break away from the ultra-low temperature natural environment and breed in transportation and storage. Warm milk has no microbial strains and can be stored at room temperature without additives. After staying at home for a period of time, there are likely to be lumps, but in fact, they are safe and reliable, edible and suitable for making steamed bread with dough. From the perspective of safety products, pasteurized milk is as safe as normal temperature milk, but considering the storage and transportation requirements, normal temperature milk looks more "cost-effective". These two commodities are integrated into different trading situations and consumption habits. Pasteur milk is characterized by the taste of fresh milk, but the disadvantage is that the refrigerator is indispensable. Therefore, people who have regular breastfeeding habits, it is best to drink at home or in the company office. In addition, pasteurized milk is suitable for cold food or hot drink in winter. If you like to cook and drink, it is more cost-effective than choosing normal temperature milk. Normal temperature milk and baby milk powder are effective choices for people who have no regular breastfeeding habits. Warm milk has many convenient advantages (going out, traveling, etc. ), can also be given to relatives and friends or visit patients. Most fresh milk used in catering industry is normal temperature milk. Hotels abroad generally use normal temperature milk to make freshly ground coffee, tea shops and desserts, and so does China. According to the key technologies such as nutrition strengthening and whey protein dissolution, normal temperature milk brings more choices to customers. For 3~4 tier cities with imperfect cold chain logistics, normal temperature milk may be the most comfortable and cost-effective. It must be noted that the shelf life of imported normal temperature milk is usually very long. This is because delivery and transportation time need to be measured. Therefore, high-temperature sterilization takes a long time, and sometimes it will appear yellowish or light brown due to "Egyptian mummy reflection". This milk is really not recommended. It is best to choose domestic products with a shelf life of half a year.