The reason why milk has different shelf life is determined by different sterilization methods and packaging methods, and has nothing to do with preservatives. There are two main sterilization methods: pasteurization and ultra-high temperature sterilization. Pasteurization can kill pathogenic bacteria at a lower temperature (generally 60℃ ~ 85℃) and retain the flavor substances in milk, which is a thermal sterilization method with less loss.
Everyone should pay attention to the following points when buying milk:
1, try to buy big brand milk with a new date and drink it as soon as possible after opening it.
2. High calcium milk is suitable for pregnant women, lactating women and consumers over 50 years old. Milk itself has a high calcium content, so ordinary adults don't need to deliberately increase their calcium intake.
3. Low-fat milk and skim milk are suitable for consumers who need to control their fat intake, such as patients with cardiovascular and cerebrovascular diseases such as hyperlipidemia, hypertension and cerebral thrombosis, and patients with metabolic diseases such as diabetes and obesity. Fat is one of the essential nutrients for human body, and proper intake is beneficial to health.
The shelf life of milk has nothing to do with preservatives.