Scientists succeed in commercializing a new technology that extends the shelf life of milk by four times
A new pasteurization method for milk has been put into practical use by researchers, and it has been announced that the shelf life of milk has increased by four times compared to conventional pasteurization methods. According to news media Quartz , the idea behind the new technology put into practical use was developed in the Soviet Union under the Cold War.
The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk | SpringerPlus | Full Text
New technology quadruples milk shelf life in Puerto Rico — Quartz
Puerto Rican dairy company Tres Monjitas has worked with Millisecond Technologies to develop the next generation pasteurization technology and has developed a new pasteurization method that quadruples the shelf life of milk. The pasteurization method jointly developed by the two companies is to pasteurize while applying pressure to milk. According to Phil Frechet, head of technology at Millisecond Technologies, pressurizing liquid milk can push germs and other microorganisms to the outer edge of the droplet, making pasteurization more efficient That's it.
This technology is based on research from Purdue University, Indiana, USA, announced in 2016, but according to Quartz, Purdue's research is based on ideas developed by the Soviet Union during the Cold War era . The Soviet Union research team, whose research was suspended due to severe funding in the Cold War, chose to go to the United States for a new field of research. The members who went to the United States continued research in collaboration with Purdue University in the United States, which led to this technological development.
According to Purdue's paper, this pasteurization technology effectively kills bacteria that cause milk degradation, and the shelf life of milk has increased to 57 days. The shelf life of milk sterilized with conventional pasteurization technology is 14 days, and milk sterilized with new technology lasts 4 times longer. Purdue University's research team is also investigating the taste of milk using a blind test and notes that there was no difference in taste between milk produced using the new pasteurization technology and normal pasteurized milk.
By Engin Akyurt
Tres Monjitas plans to release milk using this new technology in October 2019, with a shelf life of 40 days. Tres Monjitas plans to start selling this new milk from the US Virgin Islands, eventually expanding its distribution throughout the Dominican Republic.