ESL plants from Reda have been developed to maintain the quality of milk with an extended shelf-life (up to 28 days from the packaging date) without the costs involved with aseptic filling, with clear advantages, as for instance the lower possibility of milk contamination, wider distribution market, reduction of fresh milk returns, access to large-scale retail chains. The destruction of pathogenic microorganisms present in fresh milk without altering its flavour is necessary to extend its shelf-life. The pasteurization process of raw milk offers following options: clarification, deareation, in-line standardization of milk and cream; homogenization, high-pasteurization at approx. 125/135°C, combined with mechanical bactofugation at approx. 60°C during the heating phase (with centrifugal separator). The resulting milk is then transferred to (ultra-clean or aseptic) storage, or directly to the packaging line (PET bottle), or on Gable Top, in controlled atmosphere. Thereby, freshness, taste and nutritional values can be preserved as in pasteurized milk, but with the advantage of a longer shelf-life if the cold chain is maintained.