ESL MILK (EXTENDED SHELF LIFE MILK)

   UHT   VS  ESL MILK (EXTENDED SHELF LIFE MILK)

Extended shelf life (ESL) milk is not packaged aseptically and requires refrigeration post

processing. Extended shelf life milk is heat treated by ultra pasteurization (UP) > 138°C for a

minimum of 2 seconds. Extended shelf life milk produced in the U.S. and Canada averages a 45

to 60 day shelf life under refrigerated conditions (Henyon 1999). Ultra high temperature

processing uses continuous flow and subjects milk to 135 to 150°C for 3 to 5 seconds, then

packaged, aseptically with an anticipated shelf life of 6 months stored/distributed under ambient

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conditions (Vazquez-Landaverde et al. 2007). High hydrostatic pressure processing is a recent

technology using pressure for a bactericidal effect. High pressure processing also influences the

foaming, emulsifying, gelling, and water binding capacities of milk and milk product proteins

(Balci and Wilbey 1999).”