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The Future of the Dairy Industry – Extended Shelf Life Dairy Products
- ESL technology is not just about extending product shelf life—it is an improvement in production processes resulting in increased food safety, which in turn, leads to longer shelf life.
- We believe that ESL technology will be adopted as the future new standard for chilled, distributed dairy products.
- Our three state-of-the-art ESL plants can produce quality dairy and non-dairy products with a consistent flavor profile equal to or better than pasteurized products and a shelf life of up to 90 days.
Food Safety
- Our UHT technology minimizes exposure to external bacteria and optimizes our ability to offer sterile product.
- Longer shelf life allows us to hold the product while it is being bacterially tested.
- Extended shelf life is more tolerant of occasional lapses in cold chain discipline during shipping and warehousing. It also results in reduction of returns and reduced risk for food safety problems.
Extended Shelf Life Advantages
- Longer shelf life translates to fewer deliveries and enables shipping over greater distances.
- Expanded distribution and marketing results in increased sales.
- Fewer out-of-stocks due to longer shelf life.
- Increased customer satisfaction and competitive advantages
Ultra-Pasteurization Process
Ultra-Pasteurization (UP) refers to pasteurization at very high temperatures of 280F or above for 2 seconds or longer. The objective is similar to High Temperature Short Time (HTST) pasteurization and further extends the shelf life of the product. However, this high temperature process is sufficient to destroy a greater proportion of spoilage microorganisms leading to extended shelf life (ESL) of about 60 to 90 days under refrigeration. This process is known as ESL technology.
The ultra-pasteurized products are also packaged under strict environmental controls to prevent the post-processing microbial contamination. Ultra-pasteurization utilizes highly advanced modern equipment for processing and filling operation that provide much higher degree of food safety compared to the conventional pasteurization operation. The microbial quality of the finished products is verified before the products are released for sale.
This process has been effectively used for milk, half and half, flavored milks, ice cream mixes, other dairy products and nondairy products. Our experience with ultra-pasteurized products have also been very positive in terms of overall product quality beside the extended shelf life of products.
According to the process equipment manufacturer, ultra-pasteurization has little or no effect on flavor, nutritive value, vitamin contents, consistency, or other properties of the product. Its quality is fully comparable with that of a pasteurized product.
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