Our common pasteurized milk has a shelf life of 5-15 days of different lengths. The common misconception about this is that the longer the shelf life, the better. In fact, the shorter the shelf life of milk products, the higher the nutritional value of the product.
As far as the current sterilization methods of dairy products are concerned, they are basically divided into two categories according to the process:
1) Pasteurized milk (pasteurization machine): It is a common "pasteurized milk". That is, the milk that is sterilized by the "pasteurization method". The "pasteurization method" is to kill pathogenic bacteria in milk at a low temperature for a long period of time, and to retain bacteria beneficial to the human body. Since this method does not eliminate all the microorganisms in the milk, the product needs to be refrigerated and the shelf life is relatively short, usually only a few days.
2) UHT sterilized milk (Ultra High Temperature Instantaneous Sterilizer): It kills all bacteria in milk at high temperature. Since there is no microbe in the milk, it can be stored at room temperature, and the shelf life is relatively long, generally up to 3 months.
Regardless of the type of sterilization, nutrients are lost. For milk, heating mainly damages water-soluble vitamins and proteins. It has been found that about 10% of B vitamins and 25% of vitamin C are lost during heating. In general, the deeper the degree of heating, the more these nutrients are lost. There is a high nutritional value of whey protein in milk, which also causes a certain loss when heated. Experiments have shown that about 10% of whey protein is denatured during pasteurization, while 70% of whey protein is denatured in sterilized milk from UHT. Therefore, the use of low temperature sterilization of pasteurized milk is relatively higher in nutritional value. From the above shelf life, the shorter the shelf life of the milk, the less nutrient loss.
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