Pasteurized milk was discovered by Louis Pasteur in the mid 1880's, prior to that many diseases were transmitted through raw milk to children and adults alike. There are two types of pasteurization. 

Low Temperature Pasteurization involves heating milk to 62.8° c for half an hour or 72.8° c for 15 seconds.These are high enough temperatures to kill certain (but not all) bacteria and to disable certain enzymes, but low enough temperatures to maintain the taste and nutritional properties of fresh milk. If you want to pasteurize your raw milk it must have a low bacteria count, otherwise it must be Ultra Heat Treated.

Hua Xia’s milk has an extremely low bacteria count, on par with the best found in developed countries and so it does not need to be Ultra Heat Treated. It is simply fresh, natural pasteurized milk. 

UHT (Ultra Heat Treatment)

UHT pasteurization, often referred to as Ultra Heat Treatment is needed if the milk bacteria count is high.

The UHT process involves heating the milk to about 141°c for one or two seconds, this completely sterilizes the product and much of the nutritional value is lost. This method is used to create the long shelf-life packs or boxes of milk that you see on supermarket shelves. But UHT milk is easy to distribute as there is no need for refrigeration before opening and so generally produces less waste and has lower costs.

Chinese Dairy Industry Standards

Since the outbreak of melamine in 2008, much confidence in the Chinese Dairy industry has been lost.

However the Chinese government are addressing the issues within the industry by introducing policies which support fresh milk companies producing natural and safe pasteurized milk, such as Hua Xia Dairy Farm.

The government recognizes that fresh milk, without additives, is best for your health and have promised to provide financial support to some fresh milk companies. They hope that in the future fresh milk will account for a larger share of the Chinese milk market.