Esl Milk

ESL milk have not a legal concept, in nature it is to extend the shelf life. Raw milk quality, packaging materials and cooling system are key factors to assure the quality of ESL milk. In order to guarantee the stability and perfect shelf life, some new technology can be applied to produce ESL milk, such as bactofugation, new type of pacing. This article studied the following aspects:1. Effect of raw milk's microorganism on shelf life of pasteurized milkThe article studied the requirement of raw milk in the production of pasteurized milk. The results indicated that the raw milk used to produce pasteurized milk should be checked not only the number of the bacteria, but also the number of the spores, psychrophilic bacteria and somatic cell count. The number of bacteria should be less than 2×10⁵cfu/ml and the number of spores should be controlled in 5×10³cfu/ml.2. Effect of bactofugation on microorganism of raw milkThe article studied the effect on removing the bacteria in raw milk by using the bactofugation. The results indicated that 90% number of bacteria, 98﹪number of spores can be removed respectively at the centrifugal force of 6000g in 1 minute at 60℃. Through studing the effects of temperature, time and centrifugal force on the bacteria removing rate, established the multinomial regression equation of bacteria removing rate with temperature,time and centrifugal force:y=14.390563+0.001301x₁²+11.995370x₂-1.019676x₂²+0.024707x₃-0.000002962x₃²+1.367377E-10x₃³-0.00000015x₃x₁²-0.001314x₂x₃+0.000099306x₃x₂².Using the multinomial regression equation to predict the bacteria removing rate related to temperature,time and centrifugal force is viable.Through the bactofugation, the shelf life of the pasteurized products can be extended from 6 days to 20 days.3. Studies on filtration applied in ESL milk productionThe article studied the effect of bacteria removal in raw milk by 1.4μm membrane...