Natural active nutrition: including a variety of functional factors and immune active factors, such as active calcium, lactoferrin, active immunoglobulin, various bioactive peptides and so on. Milk contains protein, fat, lactose and so on. It is very important to introduce natural active nutrition into drinking milk now. Whey protein contained in pasteurized fresh milk can not only improve immunity, but also prevent diseases. It is precisely because it has so many beneficial substances that more and more people in the world now admire this milk, which contains hundreds of bioactive substances that other foods do not have. These bioactive substances are the essence of milk, which have important functions such as resisting the invasion of pathogens such as bacteria, activating the immune response in vivo, and maintaining the health of the body. They are collectively called "natural active nutrition" of milk. In fact, calcium and protein are only the basic properties of milk. From a scientific point of view, obtaining natural active nutrition is the more important purpose of drinking milk. However, natural active nutrition is very delicate and not resistant to high temperature, and can only exist in pasteurized fresh milk with low temperature pasteurization technology. Imported milk sold to China market needs long-distance transportation. In order to prolong the shelf life, ultra-high temperature sterilization process is adopted, and there is no natural active nutrition.

From a scientific point of view, obtaining natural active nutrition is the more important purpose of drinking milk. However, natural active nutrition is very delicate, not resistant to high temperature, and can only exist in pasteurized fresh milk with low heat processing technology.

There are some harmful bacteria in raw milk, which is not suitable for direct drinking, so milk usually needs to be treated before it can be safely drunk. At present, there are two general processing methods in the world: one is UHT ultra-high temperature sterilization process with the temperature above 120℃, and the other is pasteurization process with the temperature below 85℃ ... The milk processed by ultra-high temperature sterilization process is commonly known as "pure milk". Milk processed by pasteurization technology is commonly known as "pasteurized fresh milk".

For milk, "natural active nutrition" is the most important, but it is also "delicate" because they are very "afraid of heat" and very sensitive to temperature. Pasteurized fresh milk can retain the "natural active nutrition" in milk to the maximum extent because of the low-heat pasteurization process, while the normal-temperature milk processed at ultra-high temperature contains almost no "natural active nutrition". Taking the denaturation rate of whey protein with physiological function activity as an example, the loss rate of pasteurized fresh milk is below 5%, while that of normal temperature milk is above 60%.

It is precisely because of the recognition of the importance of "natural active nutrition" that pasteurized milk has long been the mainstream choice of people.