Alcoholic fresh milk, the risk of infection, packaging, sterilization, milk package, safety
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Fresh raw milk, the original ecology has become a soft rib. Consumers believe that "raw milk" has the characteristics of "fresh" and "original ecology", is a very good drink. In fact, direct drinking of "raw milk" has no special aspects in nutrition, but there are health risks such as brucellosis. A few days ago, the State Food and Drug Administration organized relevant experts to interpret “raw milkâ€.
Experts say that "raw milk" is also commonly called raw milk (RawMilk), which is a common name for raw milk that has not been sterilized or homogenized. At present, a small amount of "raw milk" is sold in bulk form on the market, and consumers generally boil after drinking. The pre-packaged pure milk, such as boxed and bagged, is used to cool the raw milk, raw milk inspection, impurity removal, standardization, homogenization, sterilization (pasteurization or ultra-high temperature sterilization). Made by other processes, it is a product that meets the requirements of relevant national standards.
Experts said that because of the homogenization process, the "raw milk" milk fat globules are larger, and they will aggregate and float after boiling, which will bring a sensory impression of "sticky" and "flavored flavor". However, studies have shown that "raw milk" and pasteurized pure milk do not have significant differences in nutrition and human health functions.
Boiling and infection, aseptic packaging makes people feel better than fresh, more consumers choose to maintain a fresh level of safety and health. Among them, aseptic packaging is optimistic.
Due to the technological characteristics of aseptic packaging and the less destructive effect on the nutritional content and flavor of food, the cost is lower, the storage and transportation are convenient, and the appearance is beautiful, so it is welcomed by merchants and consumers. In recent years, with the advancement of technology, the development of aseptic packaging technology equipment and materials is even more powerful, and its packaging market continues to expand.
With the increasing environmental protection and green voices, aseptic packaging technology has become not only a high-tech in the food industry, but also an emerging industry in the whole packaging industry. Packaging materials include metal cans, glass, paper, composites, and the like. Aseptic processing and packaging technology will become the highlight of the packaging industry in the new century.
At present, the commonly used aseptic packaging forms include aseptic cardboard packaging, aseptic cup packaging, aseptic large bag packaging, aseptic aluminum, plastic bag packaging and aseptic plastic bottle packaging.
Sterilization and preservation are more pleasing to pick up the milk. You can see the different types of milk sterilization. They can be divided into three categories: pasteurized milk, sterilized milk, and sterilized milk.
Pasteurized milk is generally used in relatively simple plastic bags, plastic bottles, and glass bottles. Plastic bags are generally used as polyethylene materials. The pasteurization temperature does not exceed 100 ° C, and is generally sterilized at 72-75 ° C, 15-16 seconds or 80-85 ° C, 10-15 seconds for a short time. Due to the low temperature pasteurization technique, the flavor is pure, the nutrient loss is small, and the taste of the original milk is retained to a large extent, and the freshness is strong. The loss of B vitamins is only 10%.
Due to low temperature sterilization, this will kill the active microorganisms in the milk, but some of the heat-resistant microorganisms in the bacteria will still lurk in the milk. Once the conditions that the microorganisms like are present, they will come out to be disordered. Cold chain transportation and storage processing is inconvenient to carry.
The sterilized milk is made of composite plastic bag, paper-plastic composite packaging, aluminum foil composite packaging, and has a pillow type or a brick type. This type of packaging has better blocking properties. Sterilized milk is generally sterilized by high temperature. The temperature is above 100 °C. After long-time high-temperature sterilization or high-temperature instant sterilization, the active substances of bacteria and heat can be killed. When it is filled under aseptic conditions, it can be stored at room temperature. It is easy to carry and drink, and can be transported from a long distance. Due to the high temperature treatment, some flavor components are lost, and the taste is relatively thick, which is lost in the taste of the original milk. B vitamins lose 20%-30%. (Of course, there are many people who don't like to drink pasteurized milk. They feel that the taste is not good, it is similar to water, and the smell is heavy. So it should be purchased according to individual needs and tastes.)
The continuous sterilized milk is packaged in a composite plastic bottle or aluminum foil composite box. This kind of packaging also has better blocking properties, basically the same as sterilized milk, but it is similar to sterilized milk, and even some are in the form of secondary sterilization, so there is more loss of nutrients.