Lub hom phiaj ntawm kev ua kom tsis muaj kua txiv hmab txiv ntoo thiab zaub yog tua cov kab mob kom tsis txhob lwj thiab ua kom tsis muaj zog enzyme los tiv thaiv ntau yam kev hloov pauv tsis zoo.
Tus nqi pH ntawm txiv hmab txiv ntoo thiab zaub kua txiv yog ntau dua 4.5 lossis tsawg dua 4.5, uas yog tus yuam sij rau kev txiav txim siab seb cov txiv hmab txiv ntoo thiab zaub kua txiv siv cov txheej txheem pasteurization lossis cov txheej txheem kub kom tsis muaj menyuam.
Kub kub lub sij hawm luv luv pasteurization txheej txheem tuaj yeem saws, 93 ± 2 degree, 10 ~ 30s.
Pasteurization yog txheej txheem khaws cia, lub hom phiaj yog txhawm rau txo cov khoom noj tsis zoo los ntawm kev txo qis (tab sis tsis txo tag nrho) qhov muaj cov kab mob pathogenic microorganisms uas ua rau cov zaub mov tsis zoo.
Sterilization saum 100 degree, tua Bacillus, khaws cia ntawm 122 ~ 126 degree rau ob peb feeb.
Ultra-siab kub sterilization (UHT luv luv) yog ib txoj kev yuav luag sterilizing zaub mov los ntawm cua sov nws nyob rau hauv ib tug luv luv lub sij hawm (cua sov ntawm 135 ~ 150 degree rau 2 ~ 3 vib nas this). Qhov kub no tuaj yeem tua cov spores seem hauv cov mis nyuj.