Process

heat treatment and shelf life of milk

PASTEURIZATION

Pasteurization is the heat treatment of a product to kill pathogenic bacteria and reduce enzymatic activity. The purpose is to make the product safe for consumption and to lengthen product shelf life.

ESL MILK

ESL (extended shelf life) milk is labelled as ‘longer-lasting’, but just like regular fresh milk, it must be stored in the chiller or in the fridge. An unopened bottle or carton of ESL milk stored in the fridge (maximum 8 °C) will keep for 21 to 30 days. In terms of shelf life, ESL milk is therefore positioned between traditional fresh milk and UHT milk.

UHT TECHNOLOGY

Used for the sterilization of low acid foods, UHT treatment involves heating the product to over 135 °C. It destroys all microorganisms, making the end product suitable for ambient distribution.

CLEANING IN PLACE

Cleaning in place (CIP) refers to all the mechanical and chemical systems necessary to prepare equipment for hygienic food processing that are carried out without dismantling the system.

HEAT EXCHANGERS

The exchange of heat between the product and the heating or cooling medium is effected via the plate or tube walls of the plate or tubular heat exchangers, without the product coming into contact with the heating or cooling medium

HOMOGENIZATION

The homogenizer homogenizes the product, pump the product through the tubular heat exchanger and controls the capacity of the installation. The capacity of the homogenizer is variable and automatically adjusted during production to the capacity of the filling machine(s) connected.

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