GEA TDS offers different engineering concepts
for ESL treatment processes:
direct heating, indirect heating, microfiltration and deep-bed filtration
Fundamentals and Direct Heating Methods
are the basis for an extended fresh milk shelf life.
Fresh milk with an extended shelf life is also referred to as ESL milk. An exact, generally accepted definition of the term ESL milk with regard to shelf life does not yet exist.
GEA TDS uses the following definition for ESL milk: ESL milk is milk with a shelf life of
at least 21 days when stored at ≤ 8° C. From a sensory quality point of view, virtually no loss can be detected in comparison with conventional fresh milk (shelf life of 6–12 days).
ESL milk is more than a product with an extended shelf life. It is also synonymous with the high hygienic standard of the process technology required to produce it.
Microbial Reduction Methods which destroy an additional percentage of the surviving micro-organism and therefore add to extending shelf life.
In our brochure the most-used microbiological reduction methods are
introduced, which are categorised in heating and filtration processes:
Heating processes
1. direct heating
2. indirect heating with tubes
3. modified pasteur
Filtration processes
4. microfiltration
5. deep-bed filtration
Indirect heating plant for ESL milk production
Published: 22 February 2009