Which disinfect method can keep the nutrients and taste of the milk ?

Louis Pasteur 

         As everyone knows, the mother feed the human milk for the infant directly is the best way, but the human milk doesnot sterilize by the sterilization. However, the quality of the different kinds milks will be affected through pressed, collected, transported, packaged and stored process by the machine. In order to protect the health and safety for the milk, so the milk must be sterilized before the consumer buy and drink the milk.

         In 1863, the French microbiologist, Louis Pasteur. From the many scientific studies and experiments, he developed the method that can sterilize the milk and keep the nutrition in the milk. If the milk through the temperature higher than 85°C , the nutrients of the milk will be damaged. But if the temperature lower than 85°C, the nutrients can be retained and almost harmful bacteria will be killed. So the sterilization use the temperature lower than 85°C, is called "Pasteurization".

There are two general methods of the Pasteurization:

1) Low-temperature long-time pasteurization (L.T.S.T): The milk heated between 62°C - 65°C, for 30 mins.

2)High-temperature short-time pasteurization (H.T.S.T): The milk heated between 72°C - 75°C, at least 15 seconds.

Pasteurization

         The biggest effect for the different sterilizations is the taste. The milk is sterilized by the temperature lower than 65°C ,the taste is close to the original. Because the low temperature can retained most nutrients(ex: immunoglobulin, lactoferrin and vitamins). However, during the heating process, the nutrition loss about 10% vitamin B and 25% vitamin C. If the heating time is longer or the temperature is higher, it will lose more nutrients. 

         In addition, the study shows that uses the pasteurization to sterilize the milk or the food ,it can retained most nutrients and vitamins and the expiry date also increase for 21 days. So the Low-temperature long-time pasteurization is really useful and become the new mainstream in the future.




Source:
Picture 1: http://biologyblockb.blogspot.com.es/2011/02/pasteurization.html
Picture 2: http://insta20.com/Post/pasteurization/