Pasteurizer for extended shelf-life (esl) milk
Extend the shelf life of milk while maintaining its taste and nutritional integrity with this advanced pasteurization technology, which efficiently integrates into your production line to ensure superior product quality.
Processes and Extends Shelf-Life of ESL Milk
The Pasteurizer for ESL Milk from Reda Spa is engineered to enhance your production line by integrating multiple processing technologies. It leverages clarification, bactofugation, and cream separation with in-line automatic standardization to ensure extended shelf-life without altering the milk’s taste or nutritional value. Ideal for dairy and plant-based beverage producers, it supports the production of various end-products like whipped cream, béchamel sauce, and almond milk. The system is fully automated and supports continuous operation, optimizing energy use with its advanced heating systems. Constructed from high-grade materials for durability and hygiene, it meets industry compliance standards. Easy to clean and maintain, it ensures minimal downtime in production.
Benefits
- Extends shelf-life while preserving taste, ensuring product freshness and consumer satisfaction.
- Reduces production costs with integrated processes, enhancing overall efficiency.
- Supports a wide range of dairy and plant-based products, broadening your market reach.
- Minimizes energy consumption through optimized heating systems, lowering operational expenses.
- Ensures continuous operation with minimal maintenance, maximizing production uptime.
- Applications
- Cream,Plant-based drinks,Wine,Fermented products,Whey,Drinkable milk,Juices,Beer,Cheese processing
- End products
- Whipped cream,Béchamel sauce,Lager,Grape wine,Crème brûlée,Cheese varieties,Alcohol-reduced wine,Oat milk,Almond milk,Whey protein concentrate,Crème fraîche,Cooking cream,Yogurt,Coffee cream,Fruit juices,Soy milk,Single cream,Fresh milk,Kefir,Pastry cream,Butter cream,Extended shelf-life (esl) milk,Ale
- Steps before
- Clarification,Bactofugation,Cream Separation,In-line Automatic Standardization,Deaeration,Homogenization
- Steps after
- Packing,Distribution,Aseptic Filling,Cold Chain Storage
- Input ingredients
- raw milk,fresh milk,cream,plant-based drinks,smoothies
- Output ingredients
- ultra-pasteurized milk,ESL milk,whipped cream,coffee cream,cooking cream,pastry cream,butter cream,besciamella,single cream,creme flambè,crème fraiche
- Market info
- Automation
- In-line automatic standardization
- Heating method
- Direct/Indirect/Combined system
- Sterilization method
- Ultra-pasteurization
- Microbiological control
- Reduction beyond normal pasteurization
- Filling environment
- Aseptic conditions
- Homogenization
- Included
- Clarification
- Integrated
- Bactofugation
- Integrated
- Steam heating
- Direct UHT-Flexy
- Flash cooler
- Special flash cooler in aseptic phase
- Working Mechanism
- Direct and indirect steam injection
- Integrated Steps
- Clarification,bactofugation,cream separation,standardization,deaeration,homogenization
- Operation Type
- All-in-One
- Automation Level
- PLC-controlled
- Batch vs. Continuous Operation
- Inline Continuous
- Cleaning Method
- CIP / SIP
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Container Size and Shape
- Various (bottles,cartons,cans)
- Milk Type
- ESL (Extended Shelf Life)
- Control panel type
- PLC / HMI
- Flexibility in system design
- Direct / Indirect / Combined systems