What is pasteurized milk?

Pasteurization, also known as low temperature sterilization, is a low temperature sterilization method invented by French microbiologist Pasteur. It is a disinfection method that can kill germs at low temperature and keep the flavor of nutrients in articles unchanged, and is often widely used to define heat treatment methods that need to kill various pathogens.

Pasteurized pure fresh milk retains the nutrition and natural flavor of milk and is the best of all milk varieties. In fact, as long as pasteurized milk is kept at about 4℃, the nutrition and flavor of milk can remain unchanged for several days.

Extended data:

Pasteurized milk is the most consumed milk variety in the world. The consumption of pasteurized milk in Britain, Australia, the United States, Canada and other countries accounts for more than 80% of liquid milk, and the varieties are defatted, semi-defatted or full-fat.

In fact, almost all of them are pasteurized milk in large packages (1 liter, 2 liters, 1 gallon). People can buy enough fresh milk for a week by going to the supermarket once. There are few sterilized pure milk sold in the market, and some towns can't buy it at all.