A revolutionary new and patented pasteurization technique that will extend shelf life while preserving the natural freshness of milk
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.
ESL stands for Extended Shelf Life. Fresh pasteurized milk has a shelf life of 12 to 21 days, ESL is beyond
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.
Why 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 This will give an extended shelf life to support a greater market without suffering out of date code returns.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 By lengthening the date code to 30 days eliminates out of date code returns.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.
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MST offers a solution since when combined with HTST it virtually eliminates all the remaining bacteria making ESL for fresh milk possible
