Method for producing fresh milk having a longer shelf life

A method for producing milk having a shelf life of at least 20 days when stored at a temperature of less than or equal to 8° C., the method steps comprising:

• (1) providing raw milk;
• (2) performing a first step of a two-step centrifugal germ removal process;
• (3) performing a standardization process of the raw milk, after the first step of the two-step centrifugal germ removal process, wherein during the standardization process a skimming process occurs with a skimming separator in order to separate the milk into skimmed milk and cream, and
• (4) performing a second step of the two-step centrifugal germ removal process with the skimmed milk after the separation of the milk into cream and skimmed milk during the standardization process,
• wherein each of the at least two steps of the two-step centrifugal germ removal step of step (2) and step (4) is performed with a respective germ removal centrifuge each including a separator having a disk stack made of separation disks, wherein the separator includes fins arranged radially outside the separation disks in a drum of the separator,
• wherein for each of the at least two centrifugal germ removal steps of step (2) and step (4) there is a recirculation of a substream of clarified liquid withdrawn from the respective germ removal centrifuge to the feed of the respective germ removal centrifuge;
• wherein the germ removal in the at least two-step centrifugal germ removal steps of step (2) and step (4) is sufficient such that the milk shelf life is at least 20 days when stored at a storage temperature of less than or equal to 8° C.;
• wherein following step (4), at most 1 Bacillus cereus spore per 10 ml of liquid from which germs have been removed, or fewer of these spores, is detectable;
• and
• wherein no sterilized material is added into the milk at any step of the method.