1 Pasteurized fresh milk is made from fresh milk by pasteurization, which is characterized by sterilization at a low temperature of about 72-85℃, killing harmful flora in milk and preserving fresh nutrition and pure taste. No additives are added from the milk source to the production and processing, so the shelf life is short and it needs to be stored at low temperature.

2. Ordinary normal temperature milk is the instant sterilization of milk after ultra-high temperature instant sterilization, which completely destroys the microorganisms and spores that can grow in it. However, due to high temperature treatment, some heat-labile nutrients of milk, such as vitamins, will be destroyed, and the lactose will be coked, and protein will react with lactose to destroy the flavor of milk.

3. Pasteurized milk is a kind of "low-temperature sterilized milk". The harmful microorganisms in the raw milk have generally been killed, but some other microorganisms will remain. Therefore, this milk should be refrigerated at about 4℃ from leaving the production line to transportation, sales and storage to prevent the microorganisms inside from being "active".

4. Generally, the shelf life of pasteurized milk is very short, about 7 days. Glass bottles or plastic bags are put in the freezer for refrigeration, and generally pure milk is marked. Most ordinary milk in China is pure milk, not pasteurized milk, which belongs to normal temperature milk.