5 ms·
Yep, usually that‘s called ESL (extended shelf life) method which I think has come about only 10-15 years ago. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704
by cmarschner 6y ago
Yep, usually that‘s called ESL (extended shelf life) method which I think has come about only 10-15 years ago. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704146/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704146/
Edit: In fact it was developed in 1996 but replaced much of pasteurized milk between 2005 and 2008 in Europe. Maybe it was a little bit later in the US? https://me-trading.de/what-is-esl-milk-a-comprehensive-guide/ https://me-trading.de/what-is-esl-milk-a-comprehensive-guide...
- redprince 6y agoESL is a whole different beast than pasteurization. It comes in two major versions: Microfiltration or a heating akin to UHT but shorter and at a lower temperature (127 °C vs 150 °C). Microfiltration won't change the taste, heating will. Microfiltration may be combined with pasteurization (heating to around 72 °C) to inactivate enzymes which may affect shelf life. Pasteurized milk will keep for 5 to 7 days, while ESL milk can keep for 12 to 21 days in the unopened container.
- akamaka 6y agoI think that’s something different from what I’m describing, since it’s higher temperature than the HTST that’s typical in North America. UHT milk never became very popular in North America, so I’m not to what extent ESL has been introduced. I think it breaks down like this: * Vat-pasteurized (63°C/30min) * HTST (71°C/15sec) * ESL (123°C/5sec) * UHT (135°C/2sec)