ESL Milk

What is ESL Milk? What is the production method of ESL milk?

What is ESL Milk?

ESL (Extended Shelf Life) is the term used for milk that lasts for a long time, and the spoilage factor is less with it than fresh milk. However, storage is required in the fridge, even if the milk packet is opened or not. ESL milk intake is possible for up to 4 weeks, which is one of the major reasons that makes it all different. As a business owner, if you would like to begin with the production of such milk type, you need to have the right kind of Milk Processing Equipment to make it all manageable.

Are you looking to take your dairy business one step ahead?

Indeed! That’s how it should be. The cornerstone to make your business shine and reach great heights is possible when you get the right kind of khoya Making Machine, paneer making machine, storage tanks, and any other effectively managed equipment.

What about the nutritional value of ESL Milk?

One thing is certain by increasing the thermal and mechanical treatment; the nutritional component will transform a lot. Although, ESL has shown the best results in nutrition and taste in every possible bit. Moreover, it’s not easy to analyze through taste that something is different with it. When it reaches the end customer, they cannot tell whether there is anything different in it. Moreover, some of the molecules are broken down while the thermal process is carried out, making it a good choice.

Which are the most common processing steps for ESL milk?

At present, there are around five major processing steps used for ESL milk, and these are:

  • Not the direct use of heat, but the use of tubular heat exchanger and plate

One of the most common methods of producing ESL milk does play a crucial role in making the shelf-life higher. In this case, milk pasteurization is required, and afterward, the PHE and THE unit are carried out, which helps to reach the right temperature, and then milk is kept there for a few seconds.

  • Direct heating is performed through steam injection or steam infusion.

Another common method for ESL milk where pasteurization and standardization make a great choice. The milk heating is carried out in 2-stages by heating milk in 2 different stages:

70 °C – 85 °C

127 °C – 130 °C

  • Microfiltration (MF)

MF is another process where thermal processing is reduced, and sensory qualities get better with time. Initially, the process includes milk separation from milk, and after MF is carried out for making it all sterilized. Additionally, it is better to reduce the germ presence in milk. In the case of cheese diaries, there is a slight difference in getting everything done. Lastly, everything is done properly to ensure the milk storage is carried out at the right temperature. Apart from that, there is deep filtration and double bactofugation, which makes it all better.

Leave a Reply

Your email address will not be published. Required fields are marked *