Pasteurized milk, also known as pasteurized milk and commercially available milk, is pasteurized fresh milk. Generally, the shelf life is short, but most of the nutrition and taste are preserved. It is pasteurized milk with fresh milk as raw material. It is characterized by sterilization at a high temperature of about 72-85℃, killing harmful flora in milk, and retaining nutrients and pure taste. After centrifugal cleaning, standardization, homogenization, sterilization and cooling, it is filled in liquid state and directly supplied to consumers for drinking. Another point is that pasteurization is not omnipotent, and pasteurized milk needs to be preserved at a lower temperature (generally