ESL Milk

Very similar to that of pasteurisation, ESL milk processing utilises high temperatures to extend the shelf life of many products, but in the same process can change the physical nature of that product. Although the term ESL is widely recognised as a process that increases shelf life, the temperature at which this is done can vary dramatically from one process to another.

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When we look at the extending the shelf life of a product such as fresh milk, this can be done by processing the milk at temperatures between 80 – 140 degress celcius, extending the shelf life for anywhere between 30 – 365 days. Depending on the shelf life you require and the process equipment you utilise after the heat treatment step has taken place, Thermaflo are able to design a system that will achieve this for you.