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New process for creating storage-stable, 12-month non-perishable „ESL-H-Milk“

In order to increase the storage stability and shelf life of milk, a new treatment process has been developed at Hohenheim University, one that also requires comparatively low treatment temperatures.
The milk can be kept at room temperature for up to a year and yet impresses with its good sensory properties and low vitamin loss.

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Technologie-Lizenz-Büro (TLB) der Baden-Württembergischen Hochschulen GmbH
Phone: +49 (0)721/79 00 40

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Dipl.-Biol. Marcus Lehnen, MBA

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