ESL

There is, unfortunately, no single definition for ESL milk, since the concept can involve many factors.

The essence is that it increases the shelf life of a product which is kept in the cold chain. This is archived by having an extreme low bacteria count when the product leaves the filler.

ESL products are usually processed under HTST till UHT conditions, and filled in  ultra clean or aseptic filling machines.

For some manufacturers, ESL is only to extend the shelf life a couple of days of their product. For others, the goal is to reach at least a 60 days shelf life. To reach the second manufacturers goal an aseptic filler is almost a must, including an UHT processor. The aseptic filler does not need to meet FDA standards for low acid aseptic products filing since the product is kept in the cold chain. The PMO (Pasteurized Milk Ordinance) regulations is active when dairy based products are produced. 

ESL will reduce machine and production costs in comparison with aseptics, but higher transportation and storage costs need to be expected, as well as a shorter turnaround of stock due to the shorter end of life date.

ESL products have a slightly better quality then UHT aseptic products, although the differences are marginal and for a lot of products not noticeable.

Last modified: Monday, January 17, 2005 14:51:40    1999-2005 Copy right © ASEP-TECH USA LLC. ALL RIGHTS RESERVED.