Method of preserving fresh milk for more than 2 months

By applying new style of disinfection, scientists have found a way to preserve fresh milk for more than 2 months.

Depending on how it is handled, distributed and stored, fresh milk will usually have a shelf life of a few days to several weeks. However, thanks to a new method of scientists, fresh milk can be preserved for more than two months. This research opens up new hope for improving nutrition and transport of goods in the future.

This research opens up new hope for improving nutrition and transport of goods in the future.

According to Science Daily, leading the study is Professor Bruce Applegate and colleagues at the University's Department of Food Science. Purdue and Tennessee.

Research by the authors found that increasing the milk temperature to 10 degrees in less than 1 second completely eliminates more than 99% of the bacteria that survive the traditional pasteur sterilization method.

Increasing the milk temperature to 10 degrees in less than 1 second completely eliminates more than 99% of the bacteria.

Applegate said this technique is a great addition to pasteur sterilization. As a result, the shelf life of fresh milk can be maintained for 5-7 weeks longer for cold milk.

Traditional pasteurization has been applied since a long time ago. This method was developed by the famous scientist, Louis Pasteur from the 19th century. However, Pasteur's method only maintains fresh milk at ideal temperature conditions within 2-3 weeks. .

For that reason, scientists have used the sudden temperature lowering method (LTST) invented by Millisecond Technologies, US. According to the process, the pasteurized milk will be supplemented with Lactobacillus and Pseudomonas bacteria. Through a pressurized and hot air chamber, the temperature of the milk will increase very quickly and lower about 10 degrees C, and then maintain at a level below 70 degrees C, convenient for sterilization.

The sudden change in temperature has significantly reduced the amount of bacteria produced in milk.

The sudden change in temperature has significantly reduced the amount of bacteria produced in milk, thereby increasing the shelf life of milk after applying LTST for up to 63 days.

Assessing the quality of normal sterilized milk and milk after applying the LTST method , many panelists did not feel any difference in color, fragrance or taste.

Phillip Myer, assistant professor of animal science at the University. Tennessee, co-author of the study, said the process uses heat from traditional sterilization methods to quickly heat milk droplets. According to Myer, "This process significantly reduces the number of bacteria, and does not supplement any energy source for milk."

This technology will help minimize milk waste.

Myer believes that this technology will help minimize milk waste and allow milk to be transported to remote areas.

In the near future, Applegate and the research team will continue testing the LTST method with unpasteurized milk. This test is intended to test what the ability to remove bacteria in milk even if not through traditional sterilization will be like.

It is known that the research has now been published in Germany's open-access SpringerPlus magazine.