Treatment extends milk's shelf life

Treatment extends milk's shelf life

RAPID heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending the shelf life of milk by several weeks, according to a Purdue University study.

Bruce Applegate, Purdue associate professor in the department of food science, along with collaborators from Purdue and the University of Tennessee, published their findings in the journal SpringerPlus. They showed that increasing the temperature of milk by

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