Room temperature milk sterilization nutrient loss
At a recent high-end forum on the dairy industry, experts once again discussed the issue of pasteurized milk. According to Wang Dingmian, chairman of the Guangzhou Dairy Association, Pasteur's fresh milk adopts pasteurization process, which has the advantage of rich nutrition. The disadvantage is that the storage period is short, and it needs full-time cold storage, which is not conducive to storage and transportation; and room temperature milk The characteristics of (pure milk) are just the opposite. Due to the use of an ultra-high temperature sterilization process above 135°C, it is suitable for long-term storage at room temperature, which is beneficial for expanding the sales radius. Unfortunately, most of the nutrition of milk is lost.
Shi Zongxiong, chairman of the Taiwan Dairy Association, said that the higher the degree of milk heating, the greater the loss of nutrition. Pasteurized milk contains much more whey protein, beta lactoglobulin, vitamin C, soluble calcium than room temperature milk. Experiments have shown that the lactoferrin of Pasteurized Milk is 1,800 times that of normal temperature milk. "Lactoferrin is an important component of improving people's immunity, and destroying it is simply a matter of violence."
“Every four cups of milk in the world and three glasses of pasteurized milk are used in the world.†Wang Weimin, Secretary-General of the Xi'an Dairy Association pointed out that in Britain, Australia, Canada, Japan and other countries, the consumption of pasteurized milk accounted for 90 percent of the total dairy product consumption. More than %, the United States market is almost all Pasteurized milk, while in China's mainland temperature milk accounted for about 80%.
Poor milk source requires high temperature sterilization
Excess milk from bacteria cannot make pasteurized milk
According to reports, the pasteurized milk is very demanding on the source of milk, and fresh, non-polluting milk sources must be used. From the extrusion to the production of milk, it must be completed within 24 hours. The whole process is 2°C to 6°C. Therefore, the pasteurized milk manufacturers must have their own milk source base to realize large-scale farming and mechanized milking, otherwise, it will be impossible to produce pasteurized milk.
For example, one of the important health indicators in raw milk is the total number of colonies. The current EU standard is less than 100,000/ml, and China's national standard is 2 million/ml. In fact, if the total number of colonies exceeds 300,000/ml, it cannot be processed into pasteurized milk. According to statistics, individual dairy cows in mainland China currently account for more than 70%, and only 28% of them are stocked in more than 100 heads. With the acquisition of portable milk sources from households, the total number of colonies is sometimes difficult to achieve even with the national standard and cannot be used to produce pasteurized milk.
Experts pointed out that the temperature of the milk just after it was extruded was 37°C and it was quickly cooled by the storage truck. If it is impossible to achieve the “cold chain†of milking, storage, transportation, and sales, and ensure that the milk is frozen at a temperature of 2°C to 6°C, no pasteurized milk can be produced. Therefore, "cold chain" transportation has become a bottleneck for many dairy companies to produce pasteurized milk.
Due to the long cycle and low returns of investing in dairy bases, relying on raw milk provided by a large number of individual farmers, has become the choice of many dairy companies. However, individual rearing is not conducive to management, and it is easy to artificially create conditions that lead to false control of the quality of the upstream milk source. The "melamine" incident occurred under this background.
Some dairy companies that did not have the conditions to produce Pasteurized Milk had to switch to the normal temperature milk. They invested heavily in propaganda to create the concept that “good milk is a room-temperature milk that can be kept for more than six months.†In fact, the opposite is true.
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