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.
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