Millisecond Technology (MST)?

MST is a new patented pasteurization technique. Employing a unique combination of low heat and low pressure it achieves a highly efficient reduction of microorganisms in liquid products and is applicable both to liquid foods and pharmaceutical products and substances.

MST preserves nutrients, minerals, vitamins, and protein, while maintaining the natural flavor of the product being processed.

MST: The Next Generation in Pasteurization

A revolutionary new and patented pasteurization technique that will extend shelf life while preserving the natural freshness of milk

  • Nutrition and taste are not compromised

  • Manufacturing and distribution are optimized

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What is ESL?

ESL stands for Extended Shelf Life.

Fresh pasteurized milk has a shelf life of 12 to 21 days, ESL is beyond

21 Days
31 Days
45 Days
60 Days
90 Days
120 Days

This is accomplished by processing to kill all micro that can spoil the product at refrigerated temperature, packaging in sterilized (but not hermetically sealed) containers and distributing the product via refrigerated distribution system.

ESL before MST™

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 This will give an extended shelf life to support a greater market without suffering out of date code returns.

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 By lengthening the date code to 30 days eliminates out of date code returns.

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.

Advancing Technology to Satisfy ESL Needs

  • Current technology used for ESL involves aseptic filler lines dispensing into aseptic packaging.
  • The problem is that the only currently available pasteurization method to process milk aseptically is UHT which destroys the fresh taste in milk.
  • At the same time, standard HTST pasteurization process for fresh milk processing leaves a significant amount of bacteria in the milk leading to milk spoilage even when packaged on an aseptic line which makes achieving ESL for fresh milk problematic using current technologies.
  • MST offers a solution since when combined with HTST it virtually eliminates all the remaining bacteria making ESL for fresh milk possible

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Growing Need for ESL Production

  • Fresh Flavor

  • Longer Date Codes

  • Eliminate Returns

  • Sensitive Ingredients

  • Longer Runs

  • Many SKUs Require Flexibility

  • Profitability

  • Reduced Cost of Ownership

  • Expanding Markets

  • Longer Distances in the Distribution chain

  • Marketing Push for Differentiation in packaging

  • Innovative Packaging

  • Clean labels

  • Safe Product

  • Demand for new Functional and Nutritious Drinks

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Methods to Extend Shelf Life

UHT Processing
Two Methods

Indirect Heating

Direct Heating

Fresh Processing
Two Methods

Indirect HTST (Short Shelf Life) Current Technology

Indirect HTST with MST Add-On Technology (Extended Shelf Life)


The Ribbon Cutting — Ceremony for the New Long-Life Fresh Product Line

The Ribbon Cutting — Ceremony for the New Long-Life Fresh Product Line

Discover The Future of Long Life Fresh Products

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