ZIMNE MLEKO is the first ESL micro filtered milk in Poland. This is the most advanced and innovative milk production technology on the Polish market.

ESL – (Extended Shelf Life) is a method of production dependant on extending the shelf life of the product beyond the norm, which is guaranteed by traditional pasteurization for this type of product available for sale. In the case of ZIMNE MLEKO this done by putting milk through the process of micro filtration - completely natural (mechanized) process of purification using GP ceramic membranes and subjecting the milk to pasteurization in temperature 74oC. Combining both these processes (for ESL) guarantees a significantly lower level of microorganisms then only using the traditional pasteurization process, which allows for a 2-week expiration period while refrigerated at 10oC.

A brief explanation of micro filtration:

Micro filtration, using 5 micrometer large membranes, permits the sifting of microorganisms from milk as well as other spores, dead cells and impurities with a 99.5% - 99.9% rate of success. Guaranteeing the lowest amount of microorganisms and bacterial spores at the very beginning of the thermal process.

„Micro filtration allows for lower temperatures during pasteurization and preservation of naturally active bacterial static substances in milk.”

Using micro filtration strengthens raw low fat milk results in the reduction of the total amount of bacteria by 99.91%; bacteria group coli by 4 logarithmic cycles, enterococcus by 3 logarithmic cycles and the complete elimination of spores that reduce sodium sulfite.

The effect of pasteurization after micro filtration is increasing the reduction of the total amount of microorganisms by 99.99% as well as decreasing the content of the bacteria group coli by 6 logarithmic cycles – all the while maintaining composition, properties and taste not significantly differing from that of raw milk.”1

Production schedule of ESL milk with the application of micro filtration:

Micro filtration


1Śmietana Z., Krajewska E., Bohdziewicz K., Instytut Rozwoju Mleczarstwa, Wydział Nauki o Żywności Uniwersytet Warmińsko-Mazurski, „Mleko pasteryzowane – jak przedłużyć okres przydatności?”, Przegląd Mleczarski 4/2004