Nutritional changes of milk after pasteurization:

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We all know that milk, basically drink milk every day, milk has two kinds of sterilization, high temperature sterilization and pasteurization, then milk after milk pasteurization machine nutrition and what changes, why always say to and pasteurized milk

The following five points to introduce:

1. After milk is heated, the lactose in milk combines with lysine to produce furosine, and after the temperature rises, lysine will decrease, so the nutritional value will decrease, so low temperature sterilization is more advantageous;

2, whey protein is unstable to heat, 15.4% of whey protein has denatured whey protein contains immune function of immunoglobulin, which can be retained after milk pasteurization machine sterilization, but can not be retained after high temperature sterilization;

3. The loss rates of pasteurized cystine/cysteine, methionine and lysine were 4.6%, 10.0% and 1.8%, respectively.

4, the impact of vitamins: Vitamins A, B2, D, niacin, etc. are relatively stable to heat, while B1, C, B12, folic acid, etc., are easily destroyed by high temperature. Pasteurization can reduce B1, C, B12 and folate loss by 5.0%, 12.4%, 10.0% and 7.3%, respectively.