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UHT milk vs ESL milk – What’s the difference?

Renowned for its freshness, taste and quality, Australian milk is in demand around the world. But when processed using traditional pasteurisation and packaging methods, it’s shelf-life is 4-7 days – which isn’t long enough to allow it to reach everyone who loves it so much.

Australian food manufacturer Happy Valley Dairy has two solutions to the problem.

Happy Valley Dairy’s ESL Milk, or ‘extended shelf-life’ milk, is a fresh full-cream Australian milk that goes through an ultra-pasteurisation process. It is treated to high temperatures – 50-60 degrees Celsius – to kill off micro-organisms that would normally cause the milk to spoil. It has a shelf life of up to four weeks, unopened.

Happy Valley Dairy’s UHT Milk, or ‘ultra-heat treated’ milk, is also a fresh full-cream Australian milk that goes through an ultra-pasteurisation process. It is treated to ultra-high temperatures – above 135 degrees Celsius – to destroy micro-organisms and it has a shelf life of 3-6 months, unopened.

Both are full of flavour and goodness

Regardless of whether you choose Happy Valley Dairy’s ESL Milk or Happy Valley’s Dairy UHT Milk, you are choosing a product full of flavour and goodness. As a high-quality food manufacturer in Australia, great care is taken by Happy Valley Dairy to preserve the natural taste and creaminess that is inherent in Australian milk.

In fact, tests have proven that it is almost impossible to distinguish by taste which is traditionally pasteurised milk, and which is ESL milk and UHT milk.

Great care is also taken by Happy Valley Dairy during processing to preserve Australian milk’s important health qualities. Both Happy Valley Dairy’s ESL Milk and Happy Valley Dairy’s UHT Milk are a rich source of calcium to strengthen bones and teeth. They are also a great source of protein, carbohydrates, fats, vitamins, enzymes, and minerals, which provide energy and are good for the eyes and skin. In addition, there are no preservatives or additives in Happy Valley milks.

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