What: FREE webinar
Where: Right from your computer
Duration: 30 minutes, including LIVE Q&A
Extended Shelf Life (ESL) by Means of Clarification
A new method of double bacterial removal allows dairies to extend the shelf life of milk to more than 30 days without sacrificing quality or nutritional content. The process, known as GEA Westfalia Separator prolong, eliminates the additional heating required in traditional ESL production lines. With prolong, two bacterial removal separators are used in series immediately upstream of the skimming separator for the entire quantity of raw milk, including the cream fraction. This is followed by treatment of the milk in the skimming separator, adjustment of the fat content and then traditional heating for a short period.
Benefits include:
- Reliable segregation of non-milk constituents, somatic cells, bacteria and spores
- Constituents of milk in solution remain in the milk
- Simple process, so a high degree of reliability
- Can also be used for milk used for cheese and all other products
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