Natural News – May 04, 2019 by: Isabelle Z.
When it comes to milk, you generally have two choices: You can get fresh milk and consume it quickly before it goes bad, or you could get UHT milk that can stay on the shelf unopened for months on end and accept the compromise in flavor and potential digestion problems this option brings.
Soon, however, consumers may not have to make this choice as an Australian company has announced a new technique that can extend the shelf life of fresh milk to more than 60 days.
The company, Naturo, doesn’t rely on the high heat used in pasteurization, and the resulting milk is said to retain its natural color and taste just like it came right from a cow.
Although the company hasn’t released a lot of details, likely due to confidentiality reasons, they have said they based their process on existing technologies and it does not involve the addition of additives or preservatives. The company’s CEO told ABC Australia that they don’t use the aggressive pasteurization process of heating to 162 degrees Fahrenheit followed by homogenization.
The treatment has already gotten the stamp of approval from Australia’s Dairy Food Safety Victoria, and it meets the standards for killing any pathogenic microorganisms that could be present in the milk. In fact, they say it kills off even more pathogens than pasteurization does, including Bacillus cereus, which isn’t always removed in pasteurization. Best of all, it does this while retaining vitamins and enzymes.
The same company also came up with an air pressure process that can preserve avocados and prevent browning, and it is possible the milk procedure works on a similar principle. Naturo CEO Jeff Hastings said: “It is safer, better for you and lasts longer. The primary difference between our milk and pasteurized milk is the fact that we don’t ‘cook’ the milk to make it safe for human consumption. Our milk is much closer to milk in its original state and is independently proven to be nutritionally superior.”