1. Yes. After the fresh milk is frozen, it will completely turn into liquid and then be boiled and heated. It can be used after cooling. Fresh milk refers to milk that has been separated from the cow's body within 24 hours, otherwise it cannot be called fresh milk. There are two types of liquid milk: room temperature milk and low temperature preservation milk.

2. Low-temperature preserved milk usually refers to milk that is pasteurized and homogenized from raw milk. It is also called pasteurized milk, and is commonly known as fresh milk. This milk does not contain any stabilizers, thickeners, emulsifiers, etc. Enterprises that produce fresh milk must have sufficient raw milk. Raw milk can be purchased from local herdsmen or dairy farmers, but it is best for the enterprise to have its own milk source base, which will help ensure the health of the cows and the nutrition and hygiene of the milk.

3. Room-temperature milk is milk that uses ultra-high temperature sterilization technology. It has the characteristics of long shelf life, convenient storage and relatively sufficient content of various nutrients. The shelf life of room temperature milk is 30-240 days and should be stored at room temperature. It is indicated that ultra-high temperature sterilized milk is generally packaged in UHT sterile brick sterile pillows and Bailey bags.