タイトルまたは説明

The term “Extended Shelf Life”, ESL, is applied to fresh liquid products of good keeping quality at *7C and below. What it means in essence is the ability to extend the shelf life of a product beyond its traditional life by reducing the major sources of reinfection and maintaining the quality of the product all the way to the consumer. A typical pasteurisation temperature is **5 – **0C for holding time 2 – 4 seconds. This type of heat treatment is also called ultra pasteurisation. The processing of standardisation; homogenisation are similar as UHT milk line:
Also the filling hygienic condition is very important factor, the filler supplier will recommend the ultra clean filler for ESL milk products.