Try from the principle of preservation, preservation period, nutritional characteristics and storage and transportation, etc. Comparison of sterilized milk (or sterilized milk), condensed milk, milk powder three major categories of products what is the difference? (1) preservation principle: milk powder: milk powder is not absolutely sterile, the reason for long-term preservation is that the finished product contains very low water, so that the residual microbial cells and the osmotic pressure difference between the surrounding environment is very large, so that the so-called "physiological drying phenomenon" occurs, at this time, the residual micro-organisms in the milk powder not only can not reproduce, and will even be death. Sweetened condensed milk: 16% of sucrose is added to the finished product, which is concentrated to 40% of the original volume, and the sucrose content in the finished product is 40-45%, which increases the osmotic pressure. Therefore, it can be stored at room temperature for a long time as long as it is properly packaged. Light Condensed Milk: When the sterilized concentrated milk is canned and sealed and then sterilized under high pressure, the microorganisms and enzymes are completely killed and destroyed, so it can be stored for a long time at room temperature. Sterilized milk: pasteurization method, with appropriate temperature and holding time processing, will kill all of them. Bottling and sealing to eliminate bacteria

(2) preservation period: milk powder: different packaging has different preservation period, the longest for the vacuum nitrogen tinplate cans, up to 3 ~ 5 years. Sweetened condensed milk: T less than 20, time less than 9 months, and can be preserved for a few days after opening the can. Light condensed milk: long-term preservation, can not be stored for a long time after opening the can. Pasteurized milk: within 12h at room temperature

(3) Nutritional characteristics: Pasteurized milk: heat treatment is the lightest, nutrient preservation is the most complete, no chemical reagents are added, and the nutritional value is closest to that of fresh milk. Condensed milk: the degree of heat treatment is stronger than sterilized milk and weaker than milk powder. Sweetened condensed milk: contains a large amount of sucrose, diluted to normal milk is still too high, so it is not suitable for feeding infants, because long-term use will make infants fat, resistance to disease weakened, but for preterm infants, gastrointestinal disease patients, but has a good effect, due to the easy to digest, the addition of sucrose so that the protein denaturation of the sweetened condensed milk digestibility has been improved, and the coagulability of the acid has also been improved, the heating process mainly destroys the VB1, Vc The heating process mainly destroys VB1, Vc, and other Vs with little effect. Light condensed milk: suitable for infants and the sick and weak, if supplemented with VB1, Vc, its nutritional value is almost the same as that of fresh cow's milk, and it can be used as a substitute for fresh milk where it is not easily available. It is easy to digest and absorb, but reduces the aromatic flavor of cow's milk, VB1, Vc loss, long-term consumption needs to be strengthened VB, VC, VD (originally not much) milk powder: the strongest degree of heat treatment, the protein is easy to denaturation coagulation, powdered milk to debug the dispersion of protein, fat emulsification state can not be fully restored to fresh milk, the loss of V is also lower than the light condensed milk, and the sweetened condensed milk is almost the same.

(4) storage and transportation from the dairy products to reduce the volume, reduce the weight, save packaging materials, transportation costs, etc.: sterilized milk is in its original state; condensed milk is 40% of the original volume, the moisture from 86-87% down to 27-28%; powdered milk moisture from 86-87% down to 3%.