Liquid milk Engineering
Liquid milk, also known as liquid milk, is fresh milk produced by healthy cows, which is packaged and sold after being treated with effective heating and sterilization methods. According to the definition of the International Dairy Federation (IDF), liquid milk (liquid milk) is the general name of pasteurized milk, sterilized milk and yogurt. In the engineering classification of JE Flow, liquid milk mainly refers to pasteurized milk and sterilized milk, while sour milk will be introduced separately as an independent variety.
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Common processes of liquid milk engineering are as follows:
Pasteurized milk (standard)
Pasteurized milk, also known as pasteurized milk, is a liquid product made from fresh cow (sheep) milk after pasteurization. Pasteurization temperature is generally selected as 85 ℃ and maintained for 15s. After pasteurization, the protein and most vitamins in raw and fresh milk are basically intact, but not 100% of all microorganisms are killed. Therefore, pasteurized milk cannot be stored at room temperature and needs to be stored at low temperature, with a shelf life of 2-15 days.
Double sterilization fresh milk process (ESL fresh milk pasteurized milk)
JE Flow has a process of pure fresh milk products. Before pasteurization, it adopts the design of double sterilization separator, which can remove bacteria and spores in milk in advance, and then undergo pasteurization at 75 degrees. The final product needs to be refrigerated at 4-7 degrees Celsius, but it tastes better, and its shelf life can be extended to about 30 days.
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