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milk pasteurizer

milk pasteurizer

For certain foods, especially milk, whole eggs, egg whites and egg yolks, pasteurization is mainly to destroy possible pathogenic bacteria, such as Mycobacterium tuberculosis and Salmonella.
Most foods, such as beer, fruit wine (wine) and fruit juices, are pasteurized for the purpose of extending the shelf life of products from the perspective of microorganisms and enzymes.

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