Cold stabilization of beer, also referred to as sterile filtration, can return significant cost savings over pasteurization. In addition to providing an increased level of microbial security, and better protection of beer quality, cold stabilization is by far the most efficient process to operate in comparison to pasteurization from a cost perspective. This article will discuss the four main areas where cold stabilization returns significant cost savings over flash pasteurization.

The stabilization of ale is of critical importance for the shelf life of bottled beers. As producers target new and far away emerging markets it is critical that the beer reaches end users with its intended characteristics.

Monitoring performance of sterile gas filters at critical control points is recommended to safeguard dairy processes from risks of microbial contamination and is a requirement of the plant’s HACCP plan. Aerosol challenge tests provide various process advantages over alternative test methods.

To achieve cost-effective transportation of wine, it is generally bottled in the country of consumption. The wine must be protected from degradation during transportation, so there is a requirement to remove spoilage organisms and haze forming colloids.