Introduction - ​pasteurized & ESL milk​​

With pasteurized and ESL milk, 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 processes that maintain the natural taste and characteristics of your product, while ensuring consumer safety and meeting the legal requirements, thanks to our unrivalled expertise in chilled dairy processing and the most efficient production equipment on the market.

Line for ESL milk bactofuge unit + pasteurization

Same flavour, longer shelf life

The pasteurizer in this line has an integrated centrifugal separator and can also include a spore removal separator (commonly referred to as bactofugation) to reduce microbiological load. This increases the products' shelf life while maintaining the flavour of pasteurized milk. Every line is customized to match the customer's preferences and prerequisites.

Line for ESL milk high heat treatment

Flexibility for both UHT and ESL products

The pasteurization temperature of this line is higher than that of a pasteurized milk line, but lower than that of a UHT milk line. It targets organisms (bacillus cereus) to increase shelf life and can give producers the flexibility to run both UHT and ESL products on the same line.

Line for Pasteurized milk

High volumes with maximum safety

For high volume milk production, this future-proofed line has an extremely efficient and reliable pasteurizer at its heart. The line is designed to maximize food safety, from the materials used to build it to the traceability software in the automation system. With thousands of installations in dairies around the world, this technology is well-proven.

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.

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