You’ve likely never cried over spilled milk, but pouring a chunkier version of it on your kid’s cereal has trapped your kid in a glass case of emotion on a few occasions. But thanks Bruce Applegate, Purdue University, and the University of Tennessee, milk is no longer a bad choice. Their findings, published in the journal SpringerPlus, detail a new bacteria removal method that keeps milk fresh for up to 63 days — arguably the best dairy news since boobs.
If you’re a little icked out about being able to drink dairy that’s been around for 2 months, allow Applegate to explain. “It’s an add-on to pasteurization, but it can add shelf life of up to 5, 6, or 7 weeks to cold milk,” he said in a press release. Traditional pasteurization removes pathogens from milk typically through a high temperature, short time method (about 161 degrees Fahrenheit for 15 seconds). Otherwise, pasteurization uses a low-temperature, long-time method (about 145 degrees Fahrenheit for 30 seconds). After that, Applegate’s process then sprays droplets through a pressure chamber heated at 162.86 degrees Fahrenheit for just a fraction of a second, and viola! A whopping 99 percent of the bacteria left behind after pasteurization is eliminated by this new method, raising milk’s shelf life 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.” On top of that, panel tests detected no difference in taste, color, or aroma, which means you might not have to join that almond milk cult after all. Experts also hope that it will cut down on milk waste for families, and ideally, keep the milkman away from their wives a bit longer too.
[H/T] NBC News
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