A study conducted by Purdue University researcher Bruce Applegate, associate professor in the Department of Food Science, and others developed a process that extends the shelf life of milk. (Purdue Agriculture Communication photo/Tom Campbell)
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.
Learn more: Rapid, low-temperature process adds weeks to milk’s shelf life
The Latest on: Milk’s shelf life
via Google News
The Latest on: Milk’s shelf life
- “Pro-Life” Republicans Complain Biden Isn’t Starving Babies at the Borderon May 13, 2022 at 10:52 am
An unverified photo supposedly showing a single shelf of baby formula at the border set off a deluge of GOP complaints.
- She Pioneered the Sale of Breast Milk, Then Lost Everythingon May 13, 2022 at 10:06 am
Elena Medo pioneered the sale of breast milk. Now, she says, she's been sidelined from the industry she created.
- Stock Up on the Best No-Spoil, Shelf-Stable Milkon May 12, 2022 at 3:00 pm
There aren’t many more unpleasant things in day-to-day life than heading to your fridge, pulling out the milk thinking it’s fresh, and then pouring stinky, cheese-like lumps into your breakfast cereal ...
- Lucedale mom donates breastmilk to moms facing formula crisison May 12, 2022 at 2:58 pm
which really should not be because this human milk was made for humans.” “Formula, even though it has good things in it to help us grow but it can’t replicate breastmilk because breastmilk has life ...
- World Oat Milk Market Size, Share & Trends Analysis Report 2020-2028 - ResearchAndMarkets.comon May 12, 2022 at 4:45 am
The "Oat Milk Market Size, Share & Trends Analysis Report by Source (Organic, Conventional), by Product (Plain, Flavored), by Packaging (Cartons, Bottle), by Distribution Channel, by Region, and ...
- Camel milk tea makes a mark in Tiruchion May 4, 2022 at 6:12 am
The milk is pasteurised and frozen at source. Once it reaches us, we unseal the consignment and freeze it again at -4 degrees C,” said Mr. Surendra. With a shelf life of 90 days (versus one and a half ...
- Milk Protein Market Trends with Consumption Ratio along Regional Share| Forecast till 2027on May 2, 2022 at 5:25 am
The demand for milk proteins due to high prevalence of lactose intolerance can benefit the market greatly. In addition, the elimination of sandiness in these products as well as the increased ...
- Milk Bulk Tank Market 2022 Size, Share, Growth Prospectus, Latest Innovation, Competitive Analysis, Future Plans and Business Opportunity till 2027on May 2, 2022 at 4:23 am
As milk is highly perishable, it has low shelf life of about 2-3 days, and requires primary preservative technique such as pre-cooling and pasteurization to ensure a longer shelf life. This is ...
- Raw milk still isn’t safe, no matter how many legislatures debate its alleged benefitson May 1, 2022 at 9:00 pm
“Test and Hold” programs help identify and prevent the spread of raw milk contaminated with pathogens. However, it’s not always possible to detect low levels of pathogens that could grow and multiply ...
- Avoid keeping milk in door compartment of fridge to save hundreds - 'really effective'on April 30, 2022 at 10:36 am
If you find your milk isn’t lasting very long, try storing it in the main storage area instead. “Condiments and sauces tend to have a longer shelf life and don’t need to be stored at a ...
via Bing News