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Consumers may soon be able to go for longer between milk-buying trips. That's because Brazilian company Agrindus hopes to start marketing plastic milk bottles that use embedded silver nanoparticles to kill bacteria. Grade A pasteurized fresh whole milk packaged in those bottles can reportedly last for up to 15 days, as opposed to the usual seven.
The technology was developed by partner company Nanox, and involves first coating silica ceramic particles with silver nanoparticles. This reportedly has a synergistic effect, with the silica boosting the antimicrobial properties of the silver.
Those coated particles take the form of a powder that is subsequently mixed into liquid polyethylene. Using blow- or injection-molding, that plastic is then made into bottles which Agrindus plans to sell to dairy goods companies. The particles can also be used to make milk bags, which should extend shelf life from four to 10 days.
(Score: 3, Insightful) by stormreaver on Thursday August 06 2015, @12:33PM
So now our milk contains:
1) BPA (a carcinogen).
2) Formaldehyde (a carcinogen).
3) Silver (probably a carcinogen in the way it's used, despite what our corrupt government claims).
No thanks. How about we have our milk be just milk? I recommend buying your milk directly from a local farmer.
(Score: 1) by miljo on Thursday August 06 2015, @01:02PM
This.
As a kid I remember going to a local dairy and buying 1/2 gallon bottles full of "raw" milk. We made all sorts of things like butter, cheese and whipped cream, or we'd shake the jar and drink the mixed whole milk. At first I thought it tasted grassy, but as I've gotten older, I've realized that's what milk is supposed to taste like.
Now I try to get raw milk whenever I can, and when I can't, I buy it from a local dairy in paper cartons or glass bottles only.
One should strive to achieve, not sit in bitter regret.
(Score: 3, Informative) by Runaway1956 on Thursday August 06 2015, @02:40PM
Oh YEAH! I remember that as well. I think I was about 8 years old, when the Pennsylvania version of the FDA put a stop to it. It suddenly became a violation of state law for a farmer to sell raw milk to anyone other than a processing plant.
The flavor? Raw milk was all I knew. Rich, wholesome, and actually somewhat filling. The pasteurized stuff? Mehhh - they took all the goodness away. The cream was gone. The flavor was gone. It was like drinking a glass of water.
THEN they came out with skim milk, and 2% and 1%. Crazy shit. If you want a glass of water, there's the tap. If you want milk, there's the cow. Jeez, Louise, all the government ever did with milk, was to piss me off. Well - government and middle men in the industry. Steal my cream from my milk, then try to sell it to me again in some other form, like cheese. Bunch of arsewipes.
(Score: 2) by hendrikboom on Thursday August 06 2015, @03:22PM
I used to get nonraw milk here in Quebec, in glass bottles. It was pasteurized but not homogenized. It's the homogenisation that prevents the cream from separating. SO the cream was on top, and it tasted good.
When the industry switched to cartons instead of bottles, apparently to eliminate the trouble of collecting and cleaning the bottles for reuse, we ended up with the uniform stuff you describe.
Except we still don't have bovine growth hormones in our milk. Such things are banned in Quebec. Milk here is relatively pure.
(Score: 0) by Anonymous Coward on Friday August 07 2015, @04:06AM
THEN they came out with skim milk, and 2% and 1%. Crazy shit. If you want a glass of water, there's the tap. If you want milk, there's the cow. Jeez, Louise, all the government ever did with milk, was to piss me off.
How revealing that you think the government, rather than free market forces, forced dairies to sell skim milk. Must have been the UN enforcing a world-wide production quota with their black helicopters and skim-ops special forces teams.
(Score: 4, Interesting) by opinionated_science on Thursday August 06 2015, @06:02PM
It doesn't taste grassy, it *is* grass - minute quantities of the chlorophyll probably...but milk is the result of microbial metabolism so 100% conversions is not guaranteed. A possibly more important point is that unpasteurised milk has many protein complexes that a destroyed on heating. There is active research trying to assess the difference, from the point of view of maternal milk vs other mammalian milks that have been treated.
(Score: 1, Informative) by Anonymous Coward on Thursday August 06 2015, @08:28PM
Well, OK, but I think you should be aware that there are significant health risks [fda.gov] to drinking raw milk.
(Score: 2) by Bot on Friday August 07 2015, @02:04PM
If you look for health risks, you find health risks.
https://www.google.com/search?q=Dr.+Davaasambuu+milk+cancer [google.com]
Account abandoned.
(Score: 2) by stormreaver on Saturday August 08 2015, @03:21AM
Never forget that all major U.S. Government agencies are owned by big business. The FDA is ruled, in part, by corporate milk producers. You can't believe a damned thing that comes from there, and must, through necessity, do your own research.
Corporate milk contains multiple poisons (see my original posting) that are injected (for lack of a better term) for no other purpose than to increase corporate profits. Your health does not even register in the decision making process except as a lie to separate you from your money. The bizarre notion that raw milk is inherently dangerous is laughable.
I switched from corporate milk to local raw goat milk, which is nutritionally better than cow milk and tastes great, several years ago (among other nutritional changes) and haven't had any adverse effects.
Grocery store milk, on the other hand, induced various form of mild illness on a regular bases over the years.