The Great Reveal of DSI Steam Injection Sterilization Technology and Traditional Sterilization Technology

In the production process of milk powder, the sterilization process is of utmost importance. It is directly related to the quality, safety, and the retention of nutrients and flavor of milk powder. Traditional sterilization technologies have long occupied an important position. However, with the progress of science and technology, DSI steam injection sterilization technology has gradually emerged. Today, let's take an in - depth look at the comparison between these two sterilization technologies. Great Differences in Sterilization Principles Traditional sterilization technologies mainly rely on high temperatures to kill microorganisms. Common high - temperature sterilization methods, such as heating fresh milk in the temperature range of 100℃ - 130℃ for a long time. In such a high - temperature environment, the proteins in microorganisms denature and coagulate, and the cell structure is destroyed, thus achieving the purpose of sterilization. However, this method is simple and straightforward but lacks flexibility in precisely controlling the temperature. DSI steam injection sterilization technology takes a different approach. It uses low - temperature pressurized steam. Through a specially designed injection device, the steam is instantly injected into the fresh milk. The steam and fresh milk mix rapidly, and the fresh milk reaches the sterilization temperature within an extremely short time. In this process, the heat of the steam is quickly transferred to the fresh milk, causing microorganisms to die due to a sharp increase in temperature. Its principle is not only based on high - temperature sterilization but also benefits from the instantaneous and uniform heating of steam and the characteristics of rapid heat transfer, achieving an efficient and precise sterilization process. The True Efficacy of Sterilization Although traditional sterilization technologies can completely kill most microorganisms under long - term high - temperature action, there are still some limitations. Due to long - term heating, for some microorganisms with extremely strong heat resistance, such as Bacillus spores, it may not be possible to completely kill their spores. These spores may germinate again under suitable conditions, leading to quality problems in milk powder. DSI steam injection sterilization technology performs outstandingly in terms of sterilization effect. The instantaneous high temperature can penetrate the cell walls and cell membranes of microorganisms, causing irreversible damage to key substances such as nucleic acids and proteins inside the cells. Whether they are common pathogenic bacteria such as Escherichia coli and Staphylococcus aureus or heat - resistant Bacillus, they can all be effectively killed, achieving true commercial sterility and providing a solid guarantee for the quality and safety of milk powder. Guardians of Nutrition and Flavor The long - term high - temperature heating of traditional sterilization technologies has a significant negative impact on the nutritional components and flavor of milk powder. At temperatures above 100℃, heat - sensitive nutrients in fresh milk, such as vitamin C and B - vitamins, are lost in large quantities. At the same time, proteins may also undergo excessive denaturation, affecting their nutritional value. The flavor substances in fresh milk volatilize and decompose at high temperatures, greatly reducing the taste and aroma of milk powder. The original fresh milk flavor becomes weak, and there may even be a cooked or burnt taste. DSI steam injection sterilization technology can be regarded as the guardian of nutrition and flavor. Since the sterilization time is extremely short, generally completed within 2 - 8 seconds, the damage to nutritional components is greatly reduced. Heat - sensitive nutrients such as vitamins can be well retained. It has been detected that the vitamin retention rate of milk powder sterilized by DSI technology is much higher than that of traditional sterilization methods. In terms of flavor, the original flavor substances of fresh milk are hardly damaged. The milk powder can restore the delicious taste and rich aroma of fresh milk to the greatest extent, allowing consumers to taste a flavor closer to that of fresh milk. Guarantee of Shelf Life Due to the risk of microbial residues in traditional sterilization technologies, the shelf life of milk powder is relatively short. Even under good storage conditions, it needs to be consumed within a short period, otherwise, it may deteriorate. DSI steam injection sterilization technology achieves commercial sterility, greatly reducing the possibility of microbial regrowth. This enables milk powder to be stored at room temperature for a long time, significantly extending the shelf life. Consumers don't have to worry about the milk powder deteriorating in the short term after purchase, bringing great convenience to daily life. In conclusion, in the comparison between DSI steam injection sterilization technology and traditional sterilization technologies, DSI technology shows advantages in many aspects. From the sterilization principle to the sterilization effect, and then to the impact on the nutrition, flavor, and shelf life of milk powder, DSI technology has brought new changes to the milk powder production industry and led the new direction of milk powder quality improvement.