25-7-2016 Rapid, low-temperature process adds weeks to milk's shelf life -- ScienceDaily

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Rapid,lowtemperatureprocessaddsweekstomilk'sshelflife
Date: July20,2016

Source: PurdueUniversity

Summary: Arapidheatingandcoolingofmilksignificantlyreducestheamountofharmfulbacteriapresent,
extendingbyseveralweekstheshelflifeofoneofthemostcommonrefrigeratorstaplesinthe
world,accordingtoanewstudy.

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FULLSTORY

PurdueUniversityfoodscientistBruceApplegatedevelopedasimpleprocessthatreducesharmfulbacteria
inmilk.

Credit:PurdueUniversity/TomCampbell

Arapidheatingandcoolingofmilksignificantlyreducestheamountofharmful
bacteriapresent,extendingbyseveralweekstheshelflifeofoneofthemostcommon
refrigeratorstaplesintheworld,accordingtoaPurdueUniversitystudy.

https://www.sciencedaily.com/releases/2016/07/160720124845.htm 1/4
25-7-2016 Rapid, low-temperature process adds weeks to milk's shelf life -- ScienceDaily

BruceApplegate,PurdueassociateprofessorintheDepartmentofFoodScience,andcollaboratorsfrom
PurdueandtheUniversityofTennesseepublishedtheirfindingsinthejournalSpringerPlus,wheretheyshow
thatincreasingthetemperatureofmilkby10degreesforlessthanasecondeliminatesmorethan99percent
ofthebacterialeftbehindafterpasteurization.

"It'sanaddontopasteurization,butitcanaddshelflifeofuptofive,sixorsevenweekstocoldmilk,"
Applegatesaid.

Pasteurization,whichremovessignificantamountsofharmfulpathogensthatcancauseillnessandeventually
spoildairyproducts,isconsideredahightemperature,shorttimemethod.DevelopedbyLouisPasteurinthe
19thcentury,thetreatmentgivesmilkashelflifeofabout23weeks.

Thelowtemperature,shorttime(LTST)methodinthePurduestudysprayedtinydropletsofpasteurizedmilk,
whichwasinoculatedwithLactobacillusandPseudomonasbacteria,throughaheated,pressurizedchamber,
rapidlyraisingandloweringtheirtemperaturesabout10degreesCelsiusbutstillbelowthe70degreeCelsius
thresholdneededforpasteurization.Thetreatmentloweredbacteriallevelsbelowdetectionlimits,and
extendedshelflifetoupto63days.

"Withthetreatment,you'retakingoutalmosteverything,"Applegatesaid."Whateverdoessurviveisatsucha
lowlevelthatittakesmuchlongerforittomultiplytoapointatwhichitdamagesthequalityofthemilk."

TheLTSTchambertechnologywasdevelopedbyMillisecondTechnologies,aNewYorkbasedcompany.

SensorytestscomparedpasteurizedmilkwithmilkthathadbeenpasteurizedandrunthroughMST'sprocess.
Panelistsdidnotdetectdifferencesincolor,aroma,tasteoraftertastebetweentheproducts.

PhillipMyer,anassistantprofessorofanimalscienceattheUniversityofTennesseeandacoauthorofthe
paper,saidtheprocessusestheheatalreadynecessaryforpasteurizationtorapidlyheatmilkdroplets.

"Theprocesssignificantlyreducestheamountofbacteriapresent,anditdoesn'taddanyextraenergytothe
system,"Myersaid.

Myersaidthepromiseofthetechnologyisthatitcouldreducewasteandallowmilktoreachdistantlocations
wheretransporttimesusingonlypasteurizationwouldmeanthatmilkwouldhaveashortshelflifeuponarrival.

Applegatesaidtheprocesscouldbetestedwithoutpasteurizationtodetermineifitcouldstandaloneasa
treatmentforeliminatingharmfulbacteriafrommilk.

StorySource:

TheabovepostisreprintedfrommaterialsprovidedbyPurdueUniversity.Note:Materialsmaybeeditedfor
contentandlength.

JournalReference:

1. PhillipR.Myer,KyleR.Parker,AndrewT.Kanach,TengliangZhu,MarkT.Morgan,BruceM.Applegate.
Theeffectofanovellowtemperatureshorttime(LTST)processtoextendtheshelflifeoffluid
milk.SpringerPlus,20165(1)DOI:10.1186/s4006401622501

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PurdueUniversity."Rapid,lowtemperatureprocessaddsweekstomilk'sshelflife."ScienceDaily.
ScienceDaily,20July2016.<www.sciencedaily.com/releases/2016/07/160720124845.htm>.

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25-7-2016 Rapid, low-temperature process adds weeks to milk's shelf life -- ScienceDaily

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