What is the importance of the UHT milk production line?

The room temperature milk technology that can popularize milk is UHT technology (Ultra High Temperature Instantaneous Sterilization Process). UHT milk production line cooperates with aseptic canning and storage technology, and finally allows milk to achieve a shelf life of more than six months. It solves the problem of storage and transportation.

Does UHT milk production line affect milk protein?

Why does the production of UHT milk production line produce changes in taste?

What is the existence value of UHT milk production line?

Does UHT milk production line affect milk protein?

From a nutritional point of view, the sterilization method used by the UHT milk production line will only bring about the length of the shelf life of the milk, but will not bring about changes in the nutritional composition.

Neither calcium nor protein, the core nutrients of milk, are affected by the sterilization method of the UHT milk production line. In the production process of normal temperature milk, more high-tech technical support is also applied, not only its own nutritional components can fully meet the specifications, but also the stability is very good, and there will be no differences in milk nutritional components due to differences in the cows themselves. , is a real industrial product, the parameters are very standard.

Why does the production of UHT milk production line produce changes in taste?

Some people think that the milk produced by the UHT milk production line has insufficient milk flavor. In fact, this is not a problem of milk, but a result of a process. There is a link in the production of normal temperature milk called homogenization, which is a process of breaking the fat globules of the milk liquid under the triple action of extrusion, strong impact and pressure loss expansion, and the initial fat globules of milk are broken into much smaller fat globules than the original one. process link.

After this process step, the tendency of small fats to agglomerate or coalesce is reduced, reducing susceptibility to oxidation. Many people say that the milk taste of room temperature milk is weak, but it is actually because of this reason. The so-called milk flavor is the fat flavor. Homogenization will not destroy nutrients, but will make it easier for people to digest and absorb, so the difference in taste will not bring about nutritional differences. You can choose milk products according to your own taste. Different brands of normal temperature milk have different tastes.

What is the existence value of UHT milk production line?

In general, the choice of milk is still a scientific matter. Because the production of room temperature milk is richer in industrial technology, the development and extensive use of UHT milk production line can provide people with more choices, whether it is the stability of product quality, It is convenient to carry and store, or it adds more nutrients, which have great advantages.

WeiShu Machinery Technology (Shanghai) Co., Ltd. has been a Chinese pioneer in UHT milk production line for many years. Their skilled staff can use the best solution for anything, particularly when a custom product is required.