ESL before MST™
Destroys the fresh taste in milk
ESL before MST™, has required Ultra-Pasteurization (UHT) at temperatures of 280°F/238°C which damages or destroys the fresh taste in milk. Now Dairy Producers can have “Long Life Fresh Milk” processed at normal PMO temperatures of 162°F/72°C for 16 seconds, thus preserving the fresh milk attributes. This will give an extended shelf life to support a greater market without suffering out of date code returns.
shortening the shelf life
The Standard HTST pasteurization process for fresh milk kills all pathogens, but does not kill all microorganisms which can spoil the milk thus shortening the shelf life to between 10 to 21 days. The short date code on HTST Fresh Milk is the main reason for returned milk. By lengthening the date code to 30 days eliminates out of date code returns.
Give both Fresh Milk and Long Life label
MST technology is the only technology that can give both Fresh Milk and Long Life label claims because Fresh Milk must be processed at temperatures below 175°F/79°C, and Long Life or ESL requires additional processing to lengthen the date code beyond 25 days. UHT milk is extra processing to lengthen date code but is at processing temperatures that will not allow the claim of Fresh on the label.