GEA TDS offers different engineering concepts
for ESL
treatment processes:
direct heating, indirect heating, microfiltration and
deep-bed filtration, bacteria removing separation.
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
Separation technology
6. bacterica
removing separation
Indirect heating plant for ESL milk production
Published: 22 February 2009 / 15 April
2011