ULTRA PASTEURIZED MILK (ESL)
Extended shelf-life (ESL) milk has gained substantial market share in many countries.
In this context, REDA has developed special integrated processing technologies with the aim to offer high quality fresh milk for consumers while guaranteeing a longer shelf life.
Ultra-pasteurized milk must be treated to reduce the microbiological count beyond normal pasteurization, filled under extreme hygienic conditions, stored and distributed in a cold chain.
The basic milk pasteurization is integrated with clarification, bactofugation, cream separation, in-line automatic standardization, deaeration and homogenization.
To produce milk with characteristics similar to traditionally pasteurized milk, but with a longer shelf life, it is necessary to use a technology which is able to remove the heat‐resistant aerobic spores, without changing the freshness, taste and nutritional composition of the incoming milk.
Direct steam heating system with special flash cooler in the aseptic phase. Designed for the production of high-density products: whipped cream, coffee cream, cooking cream, pastry cream, butter cream, besciamella, single cream, creme flambè, crème fraiche etc
of freshness, taste and
Reduction in the
number of returns
INSTALLATIONS / CASE HISTORY
Sterilization plant can also be used for: