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December 17, 2006

New milk processing method may extend shelf life

Milk is one of the grocery store products most likely to have been produced locally because milk requires constant refrigeration to stay fresh, and even then the shelf life is limited. But this could change.  With a new processing technology, milk could have a longer shelf life.

Researchers in Oregon State University's Department of Food Science and Technology are using an emerging high-pressure technology to process milk at lower temperatures while still maintaining the safety of heat-pasteurized milk. The result is safe milk that tastes fresher and has a longer shelf life than conventionally processed milk.

Researchers had already established that the high pressure process kills microbes without heating milk to temperatures that destroy the flavor.  The OSU study focused on the effect on the flavor of the milk and concluded that the pressure-treated milk tastes fresher.

Press release

December 17, 2006 in Farming, Food culture, food safety, marketing | Permalink


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TITLE: New milk processing method may extend shelf life URL: http://www.universityupdate.com/PAC10/Oregon_State/382977.aspx?src=blog IP: BLOG NAME: University Update DATE: 12/17/2006 03:12:56 PM [Read More]

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