Processing applications for pasteurized & ESL milk
The bywords in this segment are efficiency, safety and, of course, flavour. How do you produce at the lowest possible cost, while maintaining the highest standards of food safety and quality?
We are here to support you, with our unrivalled expertise in chilled dairy processing. While most suppliers focus exclusively on the equipment itself, we strive to develop the technology that lies behind it. We also carry out detailed studies of milk and examine how the raw materials behave when heat-treated and processed in different ways. Our research - which includes academic studies in cooperation with world-class universities - provides insights that continually deepen our application knowledge, and we gladly share our learning with you.
This approach explains how we have been able to develop the most efficient production equipment on the market, and how we can satisfy the dairy industry's need for efficiency, and hence profitability.
We naturally also help dairy customers develop processes that maintain the natural taste and characteristics of the product, while ensuring consumer safety and meeting the legal requirements.
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Best-practice lines for pasteurized & ESL milk
Pasteurized milk line
ESL-line: pasteurization + bactofugation
ESL-line: high heat treatment
Pasteurization for safe products and increased shelf life
Pasteurization is primarily used to make products safe to eat or drink, increase shelf life and to reduce spoilage. However, it can also be used to alter the properties of the end product. For example, pasteurization of yoghurt milk denaturates the proteins, enabling the yoghurt culture to grow and making the product both more viscous and more stable.
