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.

Sterilized milk, also known as ultra-high temperature sterilized milk, is a liquid product made by sterilization with fresh cow (sheep) milk or reconstituted milk as the main raw material, with or without auxiliary materials. According to the different raw materials used, sterilized milk is divided into: pure milk, flavor milk (fancy milk), neutral or acidic milk drinks.

For pure milk, the sterilization temperature of ultra-high temperature instantaneous sterilization (UHT) generally reaches 137~141 degrees. Keeping it at this high temperature for 4S can not only kill ordinary bacteria, but also kill heat-resistant spores in fresh milk. It can be said that all microorganisms in fresh milk have been killed, coupled with unique sterile packaging, so there is no need to refrigerate, and it can be preserved at room temperature;

For milk drinks, because of their low protein content, in addition to ultra-high temperature instant sterilization (UHT), they can also be hot filled or stored at room temperature.

The shelf life of sterilized milk at room temperature is generally about 6 months.