Oregon State University researchers say they’ve found a way to increase milk’s shelf life without sacrificing flavor.
Instead of using ultra high-temperature pasteurization, which can leave milk with a “cooked” flavor, the researchers squeezed the life out of harmful bacteria. The new technology is called high hydrostatic pressure processing, and it works by putting milk under pressure — about 85,000-pounds-per-square-inch for five minutes at a temperature lower than that of commercial pasteurization.
The researchers say the process crushes and kills bacteria, yet leaves milk with a refrigerated shelf of about 45 days. That’s because the process causes minimal production of chemical compounds that are responsible for a “cooked” flavor.
The findings are going to be published in the Nov. 29 issue of the Journal of Agricultural and Food Chemistry.