Milk pasteurizer is to use water to heat milk at the temperature of 60-82 ° C, thereby killing pathogenic bacteria that are harmful to health, while retaining the original nutritional content of the yogurt. The sterilization time is about 30min, after sterilization, it needs to be quickly cooled to 4-5 ° C since rapid heat and cold changes can also promote the death of residual bacteria.

Pasteurization is mainly used in the production of yogurt and dairy products in two ways. One is to heat the milk to 62 to 65 ° C for 30 minutes. The other is to heat the milk to 75 ~ 90 ℃  for 15 ~ 16s with short sterilization time and higher working efficiency.