First, the pasteurizer classification 1) according to the structure: single pot pasteurization unit, double tank pasteurization unit; 2) by heating in the form of: steam heating pasteurization machine, electric heating pasteurization machine II pasteurization Parametric 1) The minimum single tank feeding amount 50L, the largest single tank feeding amount 600L, can use multiple tank unit (capacity can be customized); 2) temperature control ± 1 ℃: temperature demand sterilizing temperature automatic control and regulation; 3) Off Bacteria Time: sterilization time can be set according to need; 4) cycle power: Sanitary centrifugal pump loop heat exchange; 5) timing system: Timing sterilization; 6) sterilization work status: Closed sterilization; 7) Equipment Material: Tank is Quality SUS304 / 316L stainless steel? pasteurization machine equipment for the milk to a sterilization method can kill pathogens harmful to health but also make less milk quality possible changes happen. One that is based on the high-temperature heat TB highly lethal curve and milk quality is the most susceptible to heat cream separation principle difference in thermal destruction curve at low temperature for a long time or a short time at a high temperature heat treatment Methods. Among them, at below 60 ℃ heated for 30 minutes the way, as a standard low-temperature sterilization, as early as the world widely used. High temperature treatment, although somewhat influence on milk quality, but can enhance the sterilization effect, this method is called high-temperature sterilization (sterilization), which is heated at above 95 ℃ 20 minutes. In addition to pasteurization of milk, fermented products can also be used. ?? In general, bags of milk on the market is the use of pasteurization produced. Factories taken to fresh milk, the first low-temperature process, then sterilized by pasteurization. Bags produced by this method is usually milk can be stored for a long time. Of course, the specific processes and process much more complex, but the general principle is. ?? It should be noted that drinking fresh milk (meaning just out of milk) but is unsafe because it may contain harmful bacteria in our bodies. Another point is that pasteurization is not a panacea, milk after pasteurization still be stored at low temperatures (typically <4 ℃), there is the possibility or otherwise deteriorate. So many ways to sell the bags of milk market is very irregular. ? ?? Pasteurized milk is the world's largest consumer milk varieties, the consumption of the United Kingdom, Australia, the United States, Canada and other countries have accounted for more than pasteurized milk, liquid milk 80%, a variety of skimmed, semi-skimmed or whole milk a. In the US market, actually almost all pasteurized milk, and a large package (1 liter, 2 liters, 1 gallon) of the members of the public to buy the supermarket once one week to drink enough milk. Few pure pasteurized milk market, sell, and some small towns simply can not buy. ? ?? Pure pasteurized milk nutrition and well preserved natural flavor of milk, milk in all species is the best kind. In fact, if pasteurized milk at a temperature of about 4 ℃ preservation, propagation of bacteria is very slow, nutrition and flavor of milk can in a few days remain unchanged. ???? ??? ?? '