The breakthrough solution helps preserve fresh milk up to 60 days

Australian scientists have found a technique that can extend the shelf life of fresh milk to two months without cooling, it is important to retain the natural color and flavor of milk.

Milk is generally one of the more popular nutritional drinks. However, the concept of pasteurized milk and fresh milk is still quite vague for many consumers. Understanding this concept well will know why the following findings are extremely important in terms of economic value in general, as well as on consumer health in particular.

Usually fresh milk lasts no more than three weeks in the refrigerator.

UHT milk is a fresh milk that has undergone 2 treatments at high temperatures (140 -143 degrees Celsius) to kill all bacteria capable of damaging milk. So pasteurized milk can hold for 6-12 months, but it will lose beneficial bacteria and need to add some other ingredients.

Meanwhile, the shelf life of fresh milk is marketed three weeks in cold storage conditions. In the UK alone, an estimated 330,000 tons of milk is wasted each year, accounting for 7% of milk produced. In this country, milk is also one of the most wasteful food items.

Recently, scientists from Naturo Technology, in Queensland, Australia, have come up with a technique that allows fresh milk to last for up to two months and without cooling . Better: this technique ensures that milk retains its natural color and flavor. However, taking security reasons, the company refused to disclose exactly what the technology is.

Naturo said their fresh milk products were exported to China.

Mr. Jeff Hastings, Agriculture Engineer - CEO of Naturo, said the process is based on "a variety of existing technologies".

Pasteurization is a process of heating fresh milk at high temperatures for about 15 seconds then being processed "very harshly, and many bacteria will be lost through that process. We don't do that , " Hastings said. to speak .

"We don't do those things." Naturo's technique does not include heat treatment and obviously retains its natural color and flavor as directly from the cow.

The new milk treatment method has been approved by the Victorian Food Safety Authority and meets the standards required for killing pathogenic microorganisms.

"We have verified the information and process they have taken to achieve that result. It is the same or really better method than pasteurization," said Andrew Wilson, the agency's representative. .

The new process uses heat but can kill more germs that contain pathogens than sterilization methods, including Bacillus cereu s bacteria that are not always pasteurized. This method retains useful enzymes and vitamins, including B2 and B12. This not only helps ensure that the nutrients in milk help people become healthier but also help reduce food waste.

Agricultural engineer Jeff Hastings with the machine he developed to prevent butter turns brown.(Photo by Jennifer Nichols / ABC news).

Naturo previously developed a process based on air pressure to preserve butter and prevent them from turning brown. Maybe the process of preserving fresh milk is similar.

Currently the company is planning to establish a pilot dairy factory in Australia, capable of producing 10 million liters of milk per year . "The establishment of a pilot plant will contribute to ensuring the farmers get the best profit on their farms , " Hastings added.

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