Microfiltered milk has microbiological characteristics that allow it to be preserved for long periods. In simple terms, it is like fresh milk, but instead of expiring after a few days, it can be stored for several weeks. The “miracle” is due to microfiltration through ceramic membranes with pores so fine that they can physically separate microbes from the milk.
The fact that it is a physical process and does not involve heating the product means that microfiltered milk can maintain flavors and nutritional qualities very similar to those of fresh milk.
The result of microfiltration is a liquid with reduced microbial load. The level of pathogens can be further reduced thanks to HTST pasteurization, which allows the inactivation of any microbial residues. All this without affecting the nutritional and organoleptic properties of the product. The process is applied only to the skim milk fraction, not interacting with the nutrients contained in the fatty part.
