At present, there are two kinds of pasteurization commonly used in the world. One is to heat milk to about 64℃ for half an hour, which is enough to kill all kinds of harmful bacteria in milk, leaving lactic acid bacteria beneficial to human body after disinfection.

The difference between ultra-high temperature sterilization and pasteurization of milk;

The difference in temperature. The temperature for pasteurization is relatively low, ranging from 64℃ to 90℃, while the temperature for ultra-high temperature sterilization is relatively high, usually above 135℃.

The difference in taste. Pasteurized milk tastes fresh, close to the taste of fresh milk, while ultra-high temperature sterilized milk has a taste of cooked milk.

The difference in nutrition. Pasteurized milk is less destroyed because of its low temperature, and ultra-high temperature sterilized milk is more destroyed because of its high temperature.

Fat difference: There are many fat globules naturally in milk. These fat balls are coated with a layer of emulsifying phospholipids and protein. Because pasteurized milk and ultra-high temperature sterilized milk are homogenized, the particle size of fat globules is smaller than that of raw milk, which helps lipase to fully contact with fat and decompose them into glycerol and fatty acids.

Summary:

Children can drink both kinds of milk, but in order to make children eat more nutritious, of course, pasteurized milk is better. Pasteurized milk usually prints the word pasteurization clearly, and the price will be slightly higher.