Pasteurization, also known as low-temperature sterilization, is a low-temperature sterilization method invented by French microbiologist Pasteur. It is a method that uses lower temperatures to kill germs. Disinfection methods that can keep the nutrients and flavors in items unchanged are often broadly used to define heat treatment methods that need to kill various pathogenic bacteria.

Pasteurized pure fresh milk better preserves the nutrition and natural flavor of milk and is the best among all milk varieties. In fact, as long as pasteurized milk is stored at a temperature of about 4°C, the nutrition and flavor of the milk can remain unchanged for several days.

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Pasteurized milk is the most consumed milk variety in the world. The consumption of pasteurized milk in the United Kingdom, Australia, the United States, Canada and other countries accounts for 10% of the total consumption of liquid milk. More than 80%, varieties include fully skimmed, semi-skimmed or full fat.

In fact, almost all of it is pasteurized milk, and it comes in large packages (1 liter, 2 liters, 1 gallon). Citizens can buy enough fresh milk for a week in one visit to the supermarket. Sterilized pure milk is rarely sold in the market, and in some small towns it is not available at all.