1. Different sterilization conditions: pasteurized milk is a kind of milk produced by pasteurization. Pasteurized milk is sterilized at 80℃~85℃ 15~20 seconds. This disinfection method can kill all the harmful microorganisms that may exist in milk without losing the effective nutrients in milk, and it is a general disinfection method for milk. Pure milk is sterilized at 139℃~ 142℃, and the nutrients stored at different sterilization temperatures are different.

2. Different nutritional components: After ultra-high temperature sterilization of pure milk, the nutritional components such as immune protein and lactoferrin are greatly destroyed under ultra-high temperature conditions. However, after pasteurization, the nutrients in milk will be preserved as much as possible, and immune protein, lactoferrin, water-soluble vitamin B and vitamin C can also be preserved as much as possible.

3. Different taste: At ultra-high temperature, the aromatic substances of pure milk are lost, so the taste of pasteurized milk products is better than that of ultra-high temperature milk.

The above is Bian Xiao's introduction to the difference between pasteurized milk and pure milk. I believe everyone has a certain understanding of this, and I hope it will help you.

The above is the difference between pasteurized milk and pure milk shared by Bian Xiao. More information can focus on the construction industry and share more dry goods.