What: FREE Webinar
Where: Online
When: ON DEMAND
Extended Shelf Life: Adding Value to Pasteurized Milk
Non-thermal technologies and more
Milk is changing. As consumer preferences shift, new technologies are giving dairy processors fresh opportunities to differentiate themselves. Dairy plants are looking at the benefits of Extended Shelf Life (ESL) milk to add value to their products and give themselves an edge in a competitive marketplace.
ESL milk is able to travel longer distances from the dairy plant, opening up new markets that have typically been out of reach. ESL milk stays fresh longer, reducing product returns and waste. And consumers enjoy purchasing a product with a longer shelf life.
Non-thermal technologies such as microfiltration and bactofugation are increasingly used in the U.S. to obtain milk with an extended shelf life while maintaining the fresh taste consumers prefer.
Join us for this webinar to learn about factors and approaches that extend the shelf life of pasteurized milk, including:
- Milk quality
- Temperatures in the cold chain
- Non-thermal processing technologies
- Dairy plant and equipment design
We hope you will join us to learn about the many ways to produce ESL milk and discover the solutions that are right for you.
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