Innovations in the Dairy Industry: How Aseptic Technologies Are Changing the Future of Long-Shelf-Life Products
What Are the Main Factors Affecting the Shelf Life of Liquid Dairy Products, and What Methods Are Used to Extend It?
— The key factor influencing shelf life is the thermal treatment of the product. Specifically, we specialize in UHT (ultra-high temperature) technology, which is the main topic of our discussion. While factors such as raw material quality, initial filtration, and pasteurization are also important, we focus on the processes of ultra-pasteurization and thermization, which significantly extend the shelf life of dairy products.
Can You Explain the UHT Technology in More Detail?
— Of course. UHT technology involves heating milk or cream to 138°C for four seconds, followed by rapid cooling. For cream, this cooling brings the temperature down to 4°C, while for milk, it is cooled to 21-25°C. Additionally, thermization is used for fermented dairy products like yogurt or kefir to extend their shelf life. However, under Russian standards, such products cannot be labeled as yogurt or kefir due to the different processing methods. An essential part of the process is aseptic filling, which takes place in sterile tanks and on aseptic filling lines, preventing air exposure and microbiological contamination before the package is opened.
What Are the Possible Shelf Lives for Products Processed This Way?
— The shelf life of milk and cream processed with UHT technology can range fr om 6 to 9 months, while for fermented dairy products undergoing thermization and aseptic filling, it can be 4 to 6 months. These products are intended for ambient shelf storage, which is particularly relevant for regions with cold chain challenges, such as the Middle East.
Why Are You Interested in the Middle Eastern Market?
— This is due to the cold chain logistics challenges in these countries, wh ere transportation and storage costs are high. Long-shelf-life dairy products help expand market reach and reduce these costs. We see growing interest in such products, and by participating in the Dairy Olympics in the Middle East, we aim to discuss the future of this segment.
What New Trends Do You See in Dairy Production?
— One of the key trends is the fortification of dairy products with proteins, particularly whey proteins and casein. Whey proteins are less heat-stable, so thermization is often used for them, whereas casein is more resistant to high temperatures and can undergo UHT processing.
Does Sustainability Influence Consumer Choices for These Products?
— Yes, sustainability is becoming a significant trend. Aseptic technologies help preserve the beneficial properties of dairy products while eliminating the need for preservatives. For example, milk from environmentally clean regions like Siberia has a strong reputation, particularly in China and the Middle East. This can be an additional selling point for consumers looking for premium dairy products.
What Challenges Can Arise in the Production and Storage of Long-Shelf-Life Dairy Products?
— One of the main challenges is maintaining high production standards. Aseptic processing, meaning sterility at every stage, requires constant control. For example, if an operator fails to detect a defect in the heat-sealed seam of a package, it could lead to product contamination and spoilage within a few days. Thus, ensuring continuous quality control and staff training is critical.
How Do You See the Shift in Consumer Demand Between Refrigerated and Ambient Shelf Dairy Products?
— We observe a gradual shift in consumer perception. Younger and more informed consumers increasingly see long-shelf-life dairy products as normal. Technologies like ultra-pasteurization allow for safe and high-quality dairy products with extended shelf life, which modern consumers now recognize. Additionally, the rise of e-commerce and online marketplaces further boosts the popularity of such products.
What Are Your Thoughts on the Future of Long-Shelf-Life Dairy Products?
— We anticipate that the market for these products will continue to grow every year. This growth is driven by technological advancements, increased consumer awareness, and greater convenience for buyers. Consumers are beginning to understand that extended shelf life results from modern processing methods, not preservatives. We expect these products to become even more popular among younger consumers and in emerging markets.
Dairy Olympics 2025 is an international conference taking place from April 7-10, 2025, in the UAE, bringing together leading experts and specialists from the global dairy industry. This event will serve as a key platform for discussing current trends, innovations, and challenges facing the dairy sector.
The Olympics will showcase the latest technologies, sustainable solutions for dairy production, and insights into digitalization, environmental strategies, and emerging dairy markets.
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