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The widespread adoption of pasteurization and refrigeration means that we are now accustomed to a milk shelf life of two to three weeks, but scientists working for the Australian company Naturo have just announced that they are not going to get it. they extended this duration to more than 60 days.
Apparently, the Naturo technique does not involve the heat treatment badociated with pasteurization, and apparently "retains its natural color and taste as it came directly from the cow".
But there is a big caveat here – what we do not know, is exactly how the company scientists have solved this problem, probably for privacy reasons.
Naturo CEO Jeff Hastings told Jennifer Nichols at ABC that the process is based on "a series of existing technologies".
"Pasteurization is a pretty aggressive process – 72 degrees Celsius [162 degrees Fahrenheit] it's heated, kept there for 15 seconds – and for homogenized milk, it's then treated harder, if you will, by a process called homogenization, "Hastings told ABC.
"We do not do these things."
According to Naturo, its milk also has an advantage over long-term UHT milk: it corresponds to longevity while retaining the taste of fresh milk.
However, we must not be content with the words of Naturo. The new milk treatment has been approved by the government agency Dairy Food Safety Victoria and meets the standards required to eliminate pathogenic microorganisms.
"We checked this information, indicating that the process put in place resulted in this result," said Andrew Wilson, of the agency. "That is, it equates to pasteurization or, in fact, that it is better."
The new process is apparently heat-free, but capable of killing more pathogens than pasteurization – including Bacillus cereus, that pasteurization does not always remove. It also keeps enzymes and vitamins useful, including B2 and B12.
This makes the milk healthier for us and gives it a longer life – which could help reduce food waste, in addition to other benefits.
Naturo has previously developed a process based on atmospheric pressure that preserves avocados and prevents them from turning brown. It is therefore possible that the new milk process goes in the same direction.
If the company really wants the milk to last at least 60 days in the refrigerator, it opens up a new range of markets for farmers, who can export their milk much further without fear of losing it. . It also means that slower, cheaper and greener means of transport can be used to distribute it.
The next step is to set up a pilot plant in Australia capable of producing 10 million liters of milk a year.
"Part of what we want to do when we set up our pilot plant is to ensure that our producers, the milk suppliers, get a good return to the farm to ensure sustainability," Hastings told ABC. .
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