The pasteurizer heats the milk to 62-65 ℃ and holds it for 30 minutes. By using this method, various growth pathogenic bacteria in milk can be killed, and the sterilization efficiency can reach 97.3%~99.9%. After disinfection, only some thermophilic bacteria, heat-resistant bacteria, and spores remain.
The pasteurizer heats milk to 75-90 ℃ and holds it for 15-16 seconds, resulting in shorter sterilization time and higher work efficiency. But there will be a significant loss of nutrients.
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