Long-Life Milk

I like to drink fresh milk and am getting annoyed more and more about the longer-lasting milk because I don’t like it. Traditionally produced milk is almost non-existent, not even organic milk. Why is that?

I don’t think consumers want that, because the traditionally produced milk is always the first to go and finally there is the UHT milk. I feel patronized.

The “fresh milk with a longer shelf life” has gained a permanent place in the refrigerated section. Since this is increasingly in demand, the supply of “real” fresh milk is shrinking.

The milk, also known as ESL (extended shelf life = longer life in the refrigerated shelf), is produced using two different processes. One is superheating, the other a combination of microfiltration and heating.

With superheating, the milk is heated to around 127 °C for a few seconds. There may be a slight cooking taste with this process.

With microfiltration, the milk is first separated into skimmed milk and cream. The skimmed milk is largely sterilized with the help of microfine filters. Only the cream and filter residue rich in bacteria are heated to temperatures of up to 127 degrees for a few seconds. Gentle short-time heating between 72-75°C is sufficient for the filtered skimmed milk. Then all the components are brought together again.

With regard to the degree of processing and the loss of heat-sensitive B vitamins, ESL milk is classified between conventional fresh milk and UHT milk.

In some supermarket and discounter chains, it is only offered as the only fresh milk variant. It brings great logistical advantages for the trade. Consumer opinion about this milk is divided. Especially in households with low milk consumption (e.g. single people, senior citizens) or where people do not shop several times a week, it is a popular alternative to UHT milk. On the other hand, some complain about the cooking taste of some products.

There is no legal labeling requirement to differentiate between ESL milk and conventional fresh milk. However, the dairy industry has made a voluntary labeling commitment:

• Classic fresh milk receives the addition “traditionally produced”
• ESL products are labeled as “longer lasting”.

Unfortunately, a reference to the manufacturing process was not taken into account in this self-commitment. This information would enable you to make an informed purchase decision, since the cooked taste can only occur with highly heated products.