1. Different ingredients:

1. Low temperature milk and high temperature milk:

Pure milk is also called fresh milk and pure fresh milk. From the ingredient list of the product, we can see that there is only one ingredient in this product, namely fresh milk. There are two main indicators to distinguish the quality of pure milk: total dry matter (also called whole milk solids) and protein.

The higher their content, the higher the nutritional value of milk, and generally speaking, the higher the price. In addition, yogurt, which is popular with consumers, is made of pure milk by fermentation, so yogurt is also pure milk.

2. Milk-containing beverage:

Besides fresh milk, the ingredients of this milk beverage generally include water, sweeteners, fruity agents, etc., and water often ranks first (the state requires that the ingredients in the ingredient list should be listed in order from high to low).

according to the national standard, the content of milk in milk-containing drinks should not be lower than 3%, that is, the content of water should not be higher than 7%. Because milk-containing drinks are not made of pure milk, the nutritional value cannot be compared with pure milk.

Second, the sterilization technology is different:

1. High-temperature milk and milk beverage:

The milk is instantly sterilized by ultra-high temperature instantaneous sterilization (135℃ to 15℃ for 4 to 15 seconds), which completely destroys the microorganisms and spores that can grow in it.

2. Low temperature milk:

Pasteurized milk, that is, pasteurized milk. It is milk processed by pasteurization with fresh milk as raw material. It is characterized by sterilization at a low temperature of about 72-85℃, which kills harmful flora in milk and preserves nutrients and pure taste. After centrifugal cleaning, standardization, homogenization, sterilization and cooling, it is poured in liquid state and directly supplied to consumers for drinking.

Third, the shelf life is different:

1. High-temperature milk and milk beverage:

After ultra-high temperature technology, bacteria can be effectively eliminated, and the shelf life can usually reach six months.

2. The shelf life of low-temperature milk

is relatively short, generally about 1-7 days. The hot weather in the south, especially in summer, is a challenge to low-temperature milk. Consumers must pay attention to the quality of milk when buying, storing and drinking low-temperature milk.

if the carton is found to be "swollen", the milk has gone bad and must not be drunk. Therefore, special attention should be paid to the preservation conditions when purchasing, and any omission in any link will lead to the rebirth of bacteria and the deterioration of milk.

Extended information:

1. Misunderstanding of low-temperature milk

Due to the low processing temperature of low-temperature milk products, while maintaining the flavor and nutritional components of milk to the greatest extent, there are also higher requirements for the quality of raw milk.

The total number of bacteria in milk has the greatest influence on the quality of raw milk. At present, the total number of bacteria in raw milk in China often exceeds the standard, which seriously affects the output and quality of low-temperature milk. Some enterprises even adopt the "ultra-pasteurization" sterilization method to produce low-temperature milk, and the heating intensity of raw milk is much higher than that of pasteurization, and the sterilization temperature reaches 12℃, which confuses the true meaning of pasteurization.

on the other hand, the packaging of low-temperature milk is simple, and the shelf life of the product is short, so a cold chain system is needed during transportation. However, there are still some imperfections in the cold chain system in China at this stage. As a result, for consumers, low-temperature milk has some shortcomings, such as it can't be drunk anytime and anywhere, its taste is not as good as that of normal-temperature milk, and it is not easy to store.

Many consumers believe that low-temperature milk (also known as pasteurized milk) is relatively fresh and has higher nutrition than normal-temperature milk. Scientific experiments have proved that even if pasteurized milk is processed according to the production technology of 72-75℃, there is no obvious difference in nutritional components between pasteurized milk and normal temperature milk.

UHT technology (the main processing technology of normal temperature milk) will not reduce the nutrition of milk. There are many nutrients in milk, but there are four most important ones, namely lysine (a kind of protein), calcium, vitamin B2 (riboflavin) and vitamin B12. Although some ingredients will lose their activity in the ultra-high temperature sterilization process, they have not reduced the nutrition of milk.

For example:

1. protein in milk will be denatured after UHT treatment, which is a physical change, but the denaturation of protein has no effect on its nutritional value;

2. The calcium in milk will not be affected by heating.

3. After ultra-high temperature disinfection, some heat-sensitive vitamins will be destroyed, but the degree of destruction is very low. Except for vitamin B2 and vitamin B12, the content of other vitamins needed by human beings in milk is low, and most vitamins are obtained mainly from vegetables and fruits.

second, ultra-high temperature technology

ultra-high temperature technology can effectively kill bacteria, but at the same time, it can preserve the original nutrients of milk. The research report shows that UHT treatment has no influence on the nutritional value of fat, minerals and main protein in milk, and at the same time, the nutritional value of essential amino acids and vitamins has only slightly changed.

UHT ultra-high temperature sterilized milk needs fresh and high quality milk sources. After entering the production workshop, the unique process of pretreatment should be carried out first. Raw milk is heated to 75℃ in a sealed pipeline, which is to activate bacteria in milk, and then the effect can be greatly improved when ultra-high temperature sterilization is adopted.

Because if milk is to be sterile, the number of bacteria per milliliter of raw milk must not exceed 3, before ultra-high temperature sterilization, which has actually reached the standard of pasteurized milk, but the standard of UHT milk is higher.

The pretreated milk will enter the UHT ultra-high temperature sterilization process, which is also carried out in a completely closed and sterile environment.

the external staff heated the milk in the closed pipeline to 137℃ for several seconds by three times, and then cooled it quickly. In this way, the bacteria in milk can not only be fully killed, but also the nutrients in milk will not be destroyed because the heating time is very short, only about 4 seconds.

Baidu encyclopedia-high temperature milk

Baidu encyclopedia-low temperature milk

Baidu encyclopedia-milk beverage.