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Scientists Find Chemical-Free Way To Extend Milk's Shelf Life For Up To 3 Weeks (digitaltrends.com)
An anonymous reader writes from a report via Digital Trends: Researchers at Purdue University and the University of Tennessee have found a non-chemical way to extend regular milk's shelf life to around 2-3 weeks, and without affecting the nutrients or flavor. The technology they've developed involves increasing the temperature of milk by just 10 degrees for less than a second, which is well below the 70-degree Celsius threshold needed for pasteurization. That quick heat blast is still able to eliminate more than 99 percent of the bacteria left from pasteurization. "The developed technology uses low temperature, short time (LTST) in a process that disperses milk in the form of droplets with low heat/pressure variation over a short treatment time in conjunction with pasteurization," Bruce Applegate, Purdue's associate professor in the Department of Food Science, explained to Digital Trends. "The resultant product was subjected to a taste panel and participants had equal or greater preference for the LTST pasteurized milk compared to normally pasteurized milk. The shelf was determined to be a minimum of two weeks longer than the standard shelf life from pasteurization alone." As for whether or not this method will make its way to store shelves, it won't in the near future. "Currently an Ohio-based milk processor is using this technology and distributing the milk," Applegate says. "The unit is approved for processing milk in Ohio and distribution nationwide. The product is currently being distributed, however it has not been labeled as extended shelf life milk. Once the commercial application is validated the milk will be labelled with the extended shelf life." Scientists from Duke University believe there may be a large source of hydrogen gas under the ocean, caused by rocks forming from fast-spreading tectonic plates.
What does hydrogen found under tectonic plates have to do with milk pasteurization? Is this some kind of reading proficiency test?
Jeez .. are you just adding links to the end to stories just for the hell of it? WTF does the hydrogen one have to do with milk in the first place?
It's doing shit like this that pisses off regulars and drives people away. Just check out how people felt about the last lot of overlords.
The only conclusion I can come to is that you are Timmmmah in disguise (albeit a bad one). So quit making a fool of your self and just leave well enough alone.
I am Slashdot. Are you Slashdot as well?
It is even illegal to sell unpasteurized milk in most of EU. Some old delicacies used it and may also no longer be manufactured
I'm pretty sure unpasteurized milk is "manufactured" constantly since that's how it comes out of the cow...
I hope you don't eat lettuce leaves; they're intended to feed the lettuce plant itself via photosynthesis.
There are valid reasons for not eating/drinking milk, I don't think you've given one of them.
What's the drama? we're saving cows which would otherwise be used for slaughter only.
More importantly we find that the less stress cows have the more and better milk they produce so we're actively looking to better the lives of cows.
Is this what nature intended? no. Nature has no feelings other than man-made moral judgements. Humans are part of nature, this is now "natural".
Bottom line, are cows better off providing milk for humans? yes. Are humans better off? yes.
Wait until you confront the fact human breast milk is even better and some human adults produce it for others to drink...but I guess it's not mainstream because as the proverb goes; you don't have to buy a cow for a glass of milk.
The technology they've developed involves increasing the temperature of milk by just 10 degrees for less than a second, which is well below the 70-degree Celsius threshold needed for pasteurization.
What temperature do they increase the milk from? You can't say an increase of 10 degrees is "well below" an absolute measurement of 70 degrees.
Scientists from Duke University believe there may be a large source of hydrogen gas under the ocean, caused by rocks forming from fast-spreading tectonic plates.
...what?
systemd is Roko's Basilisk.
In fact we've even evolved to keep the lactase enzyme into adulthood in the majority of the worlds population just because of drinking milk. So get over it cupcake and take your hand wringing animal rights agenda elsewhere.
No it isn't, you just need to get licenced and declare BIG SCARY NOTICE of "CONTAINS RAW MILK!!!11one" on any products that you manufacture using it to protect the weaklings of the herd.
"Wait. Something's happening. It's opening up! My God, it's full of apricots!"
Well the industry may involve questionable ethics but the fact that the lactase persistence mutation is so prevalent among European descent indicates that there was a time (admittedly thousands of years ago) where adults able to consume the milk of a different species survived better than those that couldn't. If it had made no difference to survivability then the mutation would be less common and most of Europe would be lactose intolerant.
Scientists from Duke University believe there may be a large source of hydrogen gas under the ocean, caused by rocks forming from fast-spreading tectonic plates
Not only am I getting really sick of seeing link backs to stories which are often literally less than a day old, but in this case it is completely irrelevant.
Links back to relevant stories are not bad, but they only make sense when they are related, of really really important significance, or old enough that they aren't in the immediate memory of the readership.
This is journalism 101 type stuff.
Don't know where you are, but in the UK (home of "Mad Cow Disease") we were told that it was the result of using cheap cattle feed that included ground-up sheep infected with Scrapie. This induced BSE in the cows, which resulted in CJD when people ate a significant amount of the infected beef. It may be that the pasteurisation of the cattle feed was changed and so the Scrapie was not killed off, but I would say that a bigger issue is feeding ground up animals to herbivorous livestock in the first place!
It is even illegal to sell unpasteurized milk in most of EU.
Depends on how & where. For example: I'm pretty sure most dairy farmers in my area will be happy to have a meet & greet with one of their end users, tap a few litres into a bottle, and take ~3x the wholesale price they are getting from factory.
That's unpasteurized milk, full fat, straight from cow -> cooling tank -> end user's fridge (leave it there overnight to skim off the fat). As has been done for ages regardless what EU rules say about it. Thankfully EU bureaucrats haven't rotted everyone's brain.. yet...
Irradiation degrades the flavor of milk more than heat pasteurization does. Milk, as it turns out, is very sensitive to radiation and develops an off flavor very quickly with exposure.
In the US, at least, the FDA has also not approved irradiation as a treatment for milk. Because of the issues with flavor, it's also very doubtful that manufacturers will go to the expense of lobbying for approval.
There's absolutely no evidence for that. In fact incidents of food-borne illness are significantly higher for practitioners of the new-age "raw milk" psycho-babble.
If I want a glass of milk, but instead get a cup of sour curds, the milk has gone bad. It's never going to be good milk again.
If you want a long shelf-life, just FREEZE it. It'll last for many months. You just need to give it a few days to thaw out, and a few vigorous shakes along the way.
Slashdot gets worse every day... Pipedot: News for nerds, without the corporate slant
Wow... so much incorrect information in such a small space.
First, CJD is caused by prions which can come from several sources including your own body if you're unlucky enough to have the wrong genetic mutation.
Second, the prion that causes Bovine spongiform encephalopathy cannot be destroyed by any level of pasteurization that would leave cattle feed in an edible state. It remains viable at temperatures below 600 degrees C. Trying to pasteurize cattle feed at that temperature would incinerate it and leave you with prion-laden ashes. Changes to regulations on the pasteurization of cattle feed would have no effect whatsoever on this.
Third, the outbreaks of BSE were caused by cattle feed containing the remains of sick cattle and sheep. At the time, it was seen as a way to minimize lost profits while disposing of sick animals, so it rapidly became a wide-spread practice which resulted in the huge outbreaks of the dease.
Is it really something new or noteworthy?
I am not sure about the US but here in Europe ESL milk (PDF) is a pretty standard thing: it has a shelf life of 3-4 weeks and it is of course chemical-free.
Real life is overrated.
The technology they've developed involves increasing the temperature of milk by just 10 degrees for less than a second, which is well below the 70-degree Celsius threshold needed for pasteurization. That quick heat blast is still able to eliminate more than 99 percent of the bacteria left from pasteurization.
So which is it? Do they first pasteurize the milk, then "blast" it with the 10 degrees? Or is the 10 degree thing the only treatment?
without affecting the nutrients or flavor.
As any hobby cheese maker will be able to tell you, pasteurizing diminishes calcium content by around half. If you google for cheese making instructions, almost all will tell you to preferably use unpasteurized milk, and if you have to use pasteurized, you need to add calcium. Calcium is one of the things needed for the fermentation processes. (UHT milk is strictly discouraged as about all calcium is destroyed, and the stuff one can add back is not of the same quality - cheeses with UHT milk usually flop).
Obviously, a lot of other nutrients (minerals, vitamins, probiotics) are diminished. I'm not sure about the chemistry, but I assume it would not be elemental minerals, but some organic compounds being broken down so as not to be utilizable by biological processes (fermentation, digestion) any longer.
Thankfully, in my country one can sell raw (unpasteurized) milk legally, provided samples are tested every few months for some pathogens - this is called "certified raw milk". My provider voluntarily does the tests once a month. I obviously use some of the milk fresh, which seems to last longer in my fridge than the commercial pasteurized milk. Most of it is used for feta-style cheese, one of the easiest cheeses (I know, I know, cows milk does not make "real" feta). I do not need to add any cultures, it uses its natural-occurring cultures for the fermentation step, I only need to add some coagulation enzymes. The cheese also differs light-years in taste from the chalky store-bought stuff made from cow's milk.
And let's not get me started on taste. Just not comparable to the white stuff from the supermarket. The milk also comes unhomogenized, and somehow that cream just does it for one's tastebuds.
Anyhow, as you may deduce, I'm a fan of making milk last for weeks in the traditional (and nutrient-enhancing) way: fermentation. Jogurt and kefir do last about double as long as the fresh milk, and can still be used instead of fresh milk in a lot of applications; cheeses obviously last for some months at least and be default only get better with age. Cream and butter also last a bit longer, and freeze well. Then there is the trip to the supplier every week or two to restock - for the few single days in between where your fresh milk is used up, there REALLY are other diet options, you don't need fresh milk every day.
Free, as in your money being freed from the confines of your account.
Well, our teeth as well as our digestive system suggest that we're omnivores, so you needn't toss meat to the maggots and fungi. We're quite capable of eating it, provided it didn't get time to "ripen" too much. We're notoriously bad at eating carrion. A good indicator is the usual human reaction to the smell of Cadaverine (pentamethylenediamine) and Putrescine (tetramethylenediamine), which can best be described as "projectile vomiting", and that's why people who have EVER smelled a "juicy" corpse will NEVER forget that very smell, with some of them having the reaction above just from being reminded of the smell.
Whoopsie, sorry for triggering a few EMTs.
We used to have a Bill of Rights. Now, with the rights gone, all we have left is the bill.
Nah, try dogs milk.
Nothing wrong with dog's milk. Full of goodness, full of vitamins, full of marrowbone jelly. Lasts longer than any other milk, dog's milk.
https://www.youtube.com/watch?...
I am curious if we we have scientific evidence of this. (Not necessarily that it is better, but it tastes different).
Or is it that most Pasteurised milk is also Homogenized (To prevent separation of the cream, with the rest of the milk.)
Or perhaps that most of the time Pasteurised milk sold in the store may had been sitting on the shelf for a few days longer.
As with many of the Natural Food and Non-GMO food people. There is little science behind their claims but are basing it of an emotional response towards it.
If something is so important that you feel the need to post it on the internet... It probably isn't that important.
Whey better...
"Unheard of means only it's undreamed of yet,
Impossible means not yet done." ~~ Julia Ecklar
Or, how about we just sell milk in bag-in-boxes like they do in other countries. They can sit on the shelf for up to 6 months as long as they're not opened. Grocery stores could still refrigerate them so they're cold and ready to go when people get home.
Care killed the cat, but satisfaction brought it back.
The designated hitter rule (already a subject of great consternation) will become much more controversial once the windfarms off Nantucket become fully operational.
"non-hygenic practices like drinking raw milk"
pretty sure not washing hands properly after wiping arse killed more ancestors than raw milk
Pain is merely failure leaving the body
Can you milk me, Greg?
Ultra-Pasteurization caramelizes the sugars in the milk and throws off the taste.
I read the internet for the articles.
Do you not know how bioavailability works?
While I'm no expert I have a crude idea. Do you? You seem to be conflating bio-availability some other concepts. It's a lot more complex than raw food = good bacteria = healthy person.
Many of those bacteria help us digest stuff we lost the ability to digest after infancy.
You are grossly oversimplifying the process. Bacteria help us digest stuff throughout our life. Remove them and we can barely survive at any age. We aren't born with all the bacteria we need to digest stuff and our gut flora change as we age. Some comes from mom, some comes from the geography and environment around us, some comes from our diet. Antibiotics have a strong effect on our gut flora.
The debate about the health benefits of raw vs pasteurized milk has not yet yielded much in the way of firm conclusions. A few things seem clear. Pasteurizing does unquestionably kill harmful (and helpful) microbes and on balance it seems clear that it has a net benefit in reducing illness and mortality from pathogens. Most studies conducted so far that have found benefits to raw milk have not controlled for the fact that the individuals studied lived on a farm (hard to get raw milk elsewhere) and there are many variables relating to that so it is hard to draw any strong conclusions. There may be benefits but we haven't clearly teased them out yet. The available evidence and studies so far seems to show that any negative impact on nutrition from pasteurization is small to negligible though future studies may revise that conclusion as more data is gathered.
there is such a thing as "good bacteria" but never mind, this process will kill it all. sterilizing away most of the nutritional benefit.
Most studies to date have concluded that pasteurization has minimal to negligible effect on the nutritional content of milk. Most of the nutritional value on milk has nothing whatsoever to do with any microbes in the product. The majority of the nutritional value comes from protein, fat, carbohydrates, minerals and vitamins which are largely unaffected by pasteurization. The largest impact seems to be on taste. Any impact on the gut fauna from pasteurization appears to be small and more than offset by the reduction in illness from various pathogens killed in the process.