The process of disinfecting milk is: the acceptance level of raw milk → filtration or purification → standardization → homogenization → sterilization → cooling → filling → sealing → packing → refrigeration. (1) Acceptance grading of raw materials. The main items examined were: color, odor, temperature, specific gravity, alcoholic acidity, fat content, protein content, bacterial count, and impurities of milk. Any milk that does not meet the standard must not be used as a raw material for disinfecting milk. (2) filtration and purification. The gauze filters and removes impurities from the milk. (3) Standardization. The milk content of sterilized milk is 3.0%, and all milk that does not meet this standard must be standardized. The Pearson method is generally used. (4) homogeneous. The so-called homogenization is to make the fat balls in milk broken into small fat balls under strong mechanical action. Its purpose is to prevent fat from floating and to increase the digestion and absorption rate of milk. The method is to preheat the milk to about 60°C and then pass it through a homogenizing valve of 140-210 kg/cm2 to break the fat ball. (5) Sterilization. After the milk is homogenized, the appropriate method can be selected for sterilization according to the purpose. There are three methods of sterilization: The first is the long-term low-temperature sterilization method, also known as pasteurization. The method is to heat the milk to 61.5-65°C for 30 minutes. The second is the short-term high-temperature sterilization method, this method is also more widely used milk sterilization method. It is generally maintained at 75°C for 3 to 5 minutes; at 85°C for 15 seconds; and at 90°C for several seconds. Its advantage is that it is convenient for continuous production. The third type is ultra-high temperature instantaneous sterilization. The milk is heated to 130-150°C for 0.5-2 seconds and immediately cooled to 20°C. Regardless of the method used, milk should be quickly cooled to reduce the effect of high temperatures on milk quality. (6) Cooling. After the milk is sterilized, it must be cooled to 2~4°C immediately. (7) Filling, sealing, packing and refrigeration. In order to ensure quality, the packaged sterilized milk should be brought into cold storage for refrigeration. Qian'an City Agricultural Information Center
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