The widespread acceptance of pasteurisation and cooling means that we are now used to storing milk for two to three weeks, but scientists working at Australian Naturo have announced that they have prolonged this to over 60 days.
The Naturo’s technique does not include heat treatment that comes with pasteurisation and obviously “retains its natural color and taste as it is directly from the cow.”
“Pasteurization is a very aggressive process 72 degrees Celsius [162 degrees Fahrenheit] it is heated to, held there for 15 seconds and the homogenized milk is then roughly processed, if desired, by a process called homogenization,” Hastings told.
The new milk treatment is approved by the government agency Dairy Food Safety Victoria and meets the necessary standards for the destruction of pathogenic microorganisms.
The new process obviously contains no heat but can destroy more pathogens than pasteurization including Bacillus cereus, which pasteurisation is not always removed. Also keeps useful enzymes and vitamins, including B2 and B12.
This makes the milk healthier for us and gives it a longer life which can help reduce food waste, among other benefits.
If the company really squeezes milk into the refrigerator for a minimum of 60 days, it opens up a whole new range of markets for farmers who can export their milk without the fear of coming out.
This also means slower, cheaper and more environmentally friendly modes of transport that can be used to distribute it.