The long shelf life of imported milk is mainly determined by the sterilization method it adopts.

"Fresh milk" is pasteurized

A sterilization method of heating milk at a low temperature (75~90 degrees Celsius) for 15~30 seconds. This sterilization method can retain the nutrition and flavor of milk to the maximum extent.

Due to the low temperature and limited sterilization degree, the shelf life is usually only 3~5 days, and the transportation and storage need to be kept in a low temperature environment.

"Pure milk" is sterilized by ultra-high temperature

The sterilization method of instantly heating milk to 135~ 150 degrees Celsius for about 2~6 seconds.

This method can kill almost all bacteria, and the shelf life of milk can reach more than 6 months, and it can be stored at room temperature.

Due to the high sterilization temperature, short-chain fatty acids and B vitamins in milk will be lost, and the flavor is not as good as pasteurized milk.

It takes 1~3 months for imported milk to enter the Chinese market because it needs to travel a long distance and go through three procedures: factory inspection, exit inspection and entry inspection. Therefore, ultra-high temperature sterilization is its main sterilization method.