PROCESSING & MACHINERY: CRAVENDALE
Due to it’s ESL (extended shelf life) capacity, Cravendale milk uses special processing techniques to destroy more bacteria than usual fresh milk
How to process in the dairy world FMCG News spoke to Arla’s Nick Martin about the processing of their ever-popular ESL fresh milk brand Cravendale
Cravendale, the ESL (extended shelf life) milk from Arla Foods, is special in that it uses a ceramic filtration system in its processing plants, which removes more of the bacteria that turns milk sour. This means it stays fresher for longer – seven days once opened and 28 days unopened, over twice as long as standard milk.
Nick Martin is group projects and compliance manager at Arla, owners of the Cravendale brand. For more information, visit
www.arla.com or
www.milkmatters.co.uk.
F
MCG News spoke to Arla’s group projects and complaince manager Nick
Martin about how the processing line of Cravendale results in such a unique product.
42 | FMCG News |
FMCGNews.co.uk
PROCESSING FACTORS When asked about what Arla had to consider when designing their production lines, Nick says: “Location is a big part. It is a key factor for Cravendale in determining how a dairy product is going to be processed. It’s preferable to have the plant closer to the end user rather than closer to the farm as it’s always more efficient to transport raw milk than packaged product. Environmental factors also play a part, and must be factored in.” When prompted on the actual plant and how this plays a role, Nick says: “the design and layout of the plant should enable a natural flow and is important to
ensure that there is complete segregation between raw milk and heat-treated product areas and that a hygienic design of all areas and equipment is implemented. As Cravendale is such a pure product, and it’s what the consumer wants from the range, this is incredibly important for the brand.”
IMPORTANT FEATURES Nick is keen to state that an area that needs to be very carefully specified is the size of filters within the plant in order to ensure that the filters are small enough to remove as much of the spoilage bacteria as possible. However, it has to be “made sure
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