Not much to say about packaging, the difference is not very big, mainly depends on the sterilization method.

There are usually two ways to sterilize milk, one is pasteurization and the other is ultra-high temperature sterilization.

Characteristics of pasteurization: it will kill harmful bacteria without destroying the nutrition of milk, but it will breed new bacteria after a while, so the shelf life is short and it needs to be stored in the refrigerator.

The characteristics of ultra-high temperature sterilization: thorough sterilization, bacteria are not easy to breed, so the shelf life is long and it can be stored at room temperature, but the disadvantage is that it destroys the nutrition and taste of milk.

If you pay attention to the nutrition of milk, you must buy pasteurized milk. Nowadays, milk packaging usually indicates pasteurization or ultra-high temperature sterilization. Milk with a shelf life of 8 months is absolutely ultra-high temperature antivirus, and its nutrition is destroyed. For the family, there is really no need to buy it. This kind of milk is also suitable for catering industry with milk as ingredients. It is said that the shelf life of pasteurized milk is only 7 days in China, but I have seen 10 days abroad, so it is estimated that foreign technology is still more advanced than domestic technology. Milk with a shelf life of one month in China is definitely sterilized at ultra-high temperature, but it is estimated to be better than that with a shelf life of eight months.

In short, buying milk depends on the packaging. It says pasteurization or ultra-high temperature disinfection.