How effective is the pasteurization line?
2025-09
The pasteurization line delivers impressive results: it effectively eliminates most pathogenic bacteria—such as Brucella and Listeria—from milk, juices, and other products, significantly reducing food safety risks. At the same time, the relatively low temperature (typically 60–85°C) helps preserve the nutritional value of the product—like the active proteins in milk—and maintains its natural flavor. Additionally, this process extends shelf life by several days to even dozens of days compared to non-pasteurized alternatives, making it ideal for low-temperature products that demand both superior taste and optimal nutrition.
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