Processing of extended shelf life milk using microfiltration

Abstract

Extended shelf life (ESL) milk was processed with integrated microfiltration (pore size 1.4 µm). The germ‐enriched retentate was not used for the final whole milk. Microfiltration led only to a negligible change in the content of the main components of the ESL product compared with the source milk. The total protein was only slightly decreased (0.02–0.03%) and the ratio of the protein fractions was unchanged within the measurement accuracy. The furosine content of the isolated fat globuline membrane fraction could be used as a diagnostic to prove cream had been subjected to high‐temperature treatment. The shelf life of the ESL milk was distinctly prolonged compared to HTST‐pasteurized milk.