Cryogenic sterilization
The standard milk treatment process includes heat treatment (pasteurization) at temperatures from 63°C up to 138°C. This results in the loss of much of the valuable nutrients and characteristics of donkey milk. The alternative method of Hellenic Asinus Farms, which is patented, consists of cold sterilization of milk using osmotic filter. This enables the destruction of all pathogens, inactivation of enzymes and activated antioxidants, while maintaining unaltered the vitamin C.
The production method adopted by the Hellenic Asinus Farms for production of the powder, is based on a patented technology that has been developed in the Laboratory of Food and Biosystems Engineering Department of Biosystems Engineering, of the Technological TEI of Larissa. Hellenic Asines Farms is the first greek company that applies this method on industrial scale.
Low temperature sanitization VS pasteurization
Lyophilization
After sterilization milk dried in a low temperature and pressure conditions. Maintaining low temperatures (keeping the temperature well below 0°C is a prerequisite of the process). While other methods use air of up to 200°C (eg spay drying and drum drying), the patented method followed by the Hellenic Asinus Farms does not affect the characteristics of milk.
This achieves sublimation of milk, ie vaporizing moisture without boiling milk unlike other procedures involving intense heating. The method of Hellenic Asinus Farms has clearly increased costs, but in a product like donkey milk, where the aim is to exploit its features, this method is the only way.
The use of donkey milk in cosmetics, can be done safely only with the use of milk powder. The method of sterilization and lypophilization that we apple at Hellenic Asinus Farms is the only one that is able to cover ALL the strict standards of the cosmetics industry and at the same time maintain all the beneficial characteristics of ass's milk.
Benefits of freeze dried milk VS spray dried milk
