A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of one of the most common refrigerator staples in the world, according to a Purdue University study.
Bruce Applegate, Purdue associate professor in the Department of Food Science, and collaborators from Purdue and the University of Tennessee published their findings in the journal SpringerPlus, where they show that increasing the temperature of milk by 10 degrees for less than a second eliminates more than 99 percent of the bacteria left behind after pasteurization.
“It’s an add-on to pasteurization, but it can add shelf life of up to five, six or seven weeks to cold milk,” Applegate said.
Pasteurization, which removes significant amounts of harmful pathogens that can cause illness and eventually spoil dairy products, is considered a high-temperature, short-time method. Developed by Louis Pasteur in the 19th century, the treatment gives milk a shelf life of about 2-3 weeks.
The low-temperature, short-time (LTST) method in the Purdue study sprayed tiny droplets of pasteurized milk, which was inoculated with Lactobacillus and Pseudomonas bacteria, through a heated, pressurized chamber, rapidly raising and lowering their temperatures about 10 degrees Celsius but still below the 70-degree Celsius threshold needed for pasteurization. The treatment lowered bacterial levels below detection limits, and extended shelf life to up to 63 days.
“With the treatment, you’re taking out almost everything,” Applegate said. “Whatever does survive is at such a low level that it takes much longer for it to multiply to a point at which it damages the quality of the milk.”
The LTST chamber technology was developed by Millisecond Technologies, a New-York-based company.
Sensory tests compared pasteurized milk with milk that had been pasteurized and run through MST’s process. Panelists did not detect differences in color, aroma, taste or aftertaste between the products.
Phillip Myer, an assistant professor of animal science at the University of Tennessee and a co-author of the paper, said the process uses the heat already necessary for pasteurization to rapidly heat milk droplets.
“The process significantly reduces the amount of bacteria present, and it doesn’t add any extra energy to the system,” Myer said.
Myer said the promise of the technology is that it could reduce waste and allow milk to reach distant locations where transport times using only pasteurization would mean that milk would have a short shelf life upon arrival.
Applegate said the process could be tested without pasteurization to determine if it could stand alone as a treatment for eliminating harmful bacteria from milk.
The Latest on: Milk’s shelf life
via Google News
The Latest on: Milk’s shelf life
- Emergency Food. 10 yrs shelf life of dehydrated #10 cans. Po...on November 19, 2019 at 12:50 am
Emergency Food. 10 yrs shelf life of dehydrated #10 cans. Potatoes $8, Dry Milk $18, Carrots $8, Scrambled Eggs $28, Cooked Sausage Crumbles $40. Plus more varieties. 208-691-5736 Moyie Springs ...
- Dairy farmers hope more consumers will say cheeseon November 18, 2019 at 6:15 am
But you can’t just tell a cow to produce more or less milk depending on demand, he said. Excess milk can be directed toward other products like cheese, which has a longer shelf life. For a brief ...
- $166.28 Billion Organic Food Market is Driven by Increasing Cases of Chemical Poisoning | TBRC Exclusive Reporton November 17, 2019 at 4:00 pm
Low shelf life of organic food and beverages compared to conventional foods and beverage products ... Similarly, Nestle plans to launch new and innovative organic milk products in India. Regulatory ...
- Dakshina Kannada Milk Union to launch cold coffeeon November 16, 2019 at 12:00 am
He said Nandini Cold Coffee, which is prepared from sterilised homogenised milk, will have a shelf-life of 180 days. A 200 ml CPP (cast polypropylene) bottle of cold coffee will be priced at ₹25. The ...
- Is raw milk a superfood or dangerous fad?on November 15, 2019 at 4:57 am
But milk is pasteurised (heat treated) for a good reason – to eliminate harmful bacteria as well as extend shelf life. In the last five years, raw milk sales have increased nearly five times over in ...
- Twinkies cereal is absolutely a thing, and it's coming to stores this Decemberon November 14, 2019 at 12:03 pm
Shortages have caused full-on grocery store riots, entire movie plots have been centered around finding them and fans have spent years arguing over their shelf life. But soon getting the puffy ... "We ...
- Milk Coolers Market to see Stunning Growth with Key Players: TURBO AIR, Electrolux Professional, Traulsen, General Electric, Amanaon November 13, 2019 at 12:43 pm
These coolers not only assists in increasing shelf-life of the milk but also helps in its efficient transportation across the world. The growth in the exports and inter-country transportation of milk ...
- San Francisco chefs find nostalgia in Japanese milk breadon November 13, 2019 at 9:25 am
Japanese milk bread — also called shokupan — is not just ordinary white bread. It starts with tangzhong, a Chinese roux-like paste, that gives the dough strength and an unusually long shelf life.
- Solar cold storage and other solutions preventing milk wastage in Indiaon November 10, 2019 at 5:37 pm
Milk needs to be cooled at source in order to increase its shelf life, to provide refrigeration, milk producers have to depend on diesel generators, which makes the cooling process expensive. India is ...
- How to Extend Food Expiration Dateson November 9, 2019 at 3:35 am
But, says Ogden, if you freeze it, the milk will be usable for up to three months ... Keeping them in the freezer can double that shelf life. You can also freeze grains that you have already cooked.
via Bing News