巴氏杀菌又称低温杀菌和冷杀菌。这是一种利用较低的温度来杀死细菌，并保持食品中营养成分的味道不变的消毒方法。现在它经常被广泛地使用。需要热处理方法来杀死各种致病菌。简单来说，巴氏杀菌就是将杀菌材料加热到合适的温度(即最大限度地杀死细菌，同时也要保证杀菌材料不变质)，或将杀菌物料放入温度适宜的杀菌水中，待一定时间，达到杀菌的目的。

　　 There are many types of pasteurization procedures in use today. The "low temperature and long time" (LTLT) process is a batch process that is now only used by small dairy factories to produce some cheese products. The "High Temperature Short Time" (HTST) process is a "flow" process, usually carried out in a plate heat exchanger, and is now widely used in the production of drinking milk. There are mainly two general pasteurization methods:

　　 One is to heat the milk to 62~65℃ and keep it for 30 minutes. Using this method, it can kill various growth-type pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3%~99.9%. After disinfection, only some thermophilic bacteria, heat-resistant bacteria and spores are left, but these Most of the bacteria are lactic acid bacteria, which are not only harmless to humans but also good for health.

　　 The second method heats the milk to 75~90°C and keeps it for 15~16 seconds. The sterilization time is shorter and the work efficiency is higher. But the basic principle of sterilization is that it can kill pathogenic bacteria. If the temperature is too high, there will be more nutrient loss.