pasteurizer for ESL milk
Extended shelf-life (ESL) milk has gained substantial market share in many countries.
In this context, REDA has developed special integrated processing technologies with the aim to offer high quality fresh milk for consumers while guaranteeing a longer shelf life.
TECHNICAL FEATURES
Ultra-pasteurized milk must be treated to reduce the microbiological count beyond normal pasteurization, filled under extreme hygienic conditions, stored and distributed in a cold chain.
The basic milk pasteurization is integrated with clarification, bactofugation, cream separation, in-line automatic standardization, deaeration and homogenization.
To produce milk with characteristics similar to traditionally pasteurized milk, but with a longer shelf life, it is necessary to use a technology which is able to remove the heat‐resistant aerobic spores, without changing the freshness, taste and nutritional composition of the incoming milk.
Different solution:
Direct UHT-Flexy
Direct steam heating system with special flash cooler in the aseptic phase. Designed for the production of high-density products: whipped cream, coffee cream, cooking cream, pastry cream, butter cream, besciamella, single cream, creme flambè, crème fraiche etc
ATR UHT
Traditional indirect steam injection system. Widely used in the cow milk, smoothies and plant-based drinks treatment.
Steryflex
This system combines the direct steam injection with indirect heating to obtain the highest quality results in the finished product: taste, color, flavour and odour are closed to that of pasteurized products.
All-in-One
Raw milk is clarified, standardized, deareated, homogenized and sterilized in just one step, ready for the aseptic filling. This system guarantees high efficiency, outstanding product quality while reducing times, energy and production costs.
Preservation
of freshness, taste and
nutritional value
Wider market
coverage
Reduction in the
number of returns
INSTALLATIONS / CASE HISTORY
STERILIZATION (UHT)
Sterilization plant can also be used for:
