Introduction - pasteurized and ESL milk production
With pasteurized milk and Extended Shelf Life (ESL) milk production, the key considerations are efficiency, safety, flavour, and knowing how raw materials behave when heat-treated and processed in different ways. We can help you develop pasteurized milk processes that maintain the natural taste and characteristics of your product, while ensuring consumer food safety and meeting legal requirements, thanks to our unrivalled expertise in chilled dairy processing and the most efficient food production equipment on the market.
The science behind pasteurized and ESL milk
Our Dairy Processing Handbook features the industry’s latest research, technological developments and know-how, rooted in more than 70 years of dairy expertise. The updated chapter on pasteurized and ESL milk production explores the science behind these products. Get a detailed look into the processes involved, technological considerations, factors impacting shelf life, and much more.
Processing lines for pasteurized and ESL milk
Best-practice line for pasteurized milk
Best-practice ESL-line: pasteurization + bactofugation
Best-practice ESL-line: high heat treatment
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