A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

Abstract

Thirty milk samples [high‐temperature short‐time (HTST) milk, extended shelf life (ESL) milk (directly heated, indirectly heated, microfiltered), ultra‐high temperature milk] from 17 German dairies were analysed. Total viable counts of directly or indirectly heated ESL milk were significantly lower than those in microfiltered ESL and HTST milk. Evaluation of indigenous enzyme activity revealed sufficient heat treatments in all milk samples. The manufacturing processes were differentiated by estimating furosine and acid soluble whey proteins. Sensory examinations revealed a preference for HTST heated and microfiltered ESL milk. However, a significant discrimination of drinking milk types was not possible. Vitamin losses were not detected, and concentrations of vitamins in different types of milk were comparable.