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Rapidly heating milk for less than a second can eliminate most of the bacteria left behind after the pasteurization process and extend the shelf life of cold milk by several weeks:
Bruce Applegate, Purdue associate professor in the Department of Food Science, and collaborators from Purdue and the University of Tennessee published their findings in the journal SpringerPlus, where they show that increasing the temperature of milk by 10 degrees for less than a second eliminates more than 99 percent of the bacteria left behind after pasteurization. "It's an add-on to pasteurization, but it can add shelf life of up to five, six or seven weeks to cold milk," Applegate said.
[...] The low-temperature, short-time (LTST) method in the Purdue study sprayed tiny droplets of pasteurized milk, which was inoculated with Lactobacillus and Pseudomonas bacteria, through a heated, pressurized chamber, rapidly raising and lowering their temperatures about 10 degrees Celsius but still below the 70-degree Celsius threshold needed for pasteurization. The treatment lowered bacterial levels below detection limits, and extended shelf life to up to 63 days. "With the treatment, you're taking out almost everything," Applegate said. "Whatever does survive is at such a low level that it takes much longer for it to multiply to a point at which it damages the quality of the milk."
The LTST chamber technology was developed by Millisecond Technologies, a New-York-based company. Sensory tests compared pasteurized milk with milk that had been pasteurized and run through MST's process. Panelists did not detect differences in color, aroma, taste or aftertaste between the products.
The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk (open, DOI: 10.1186/s40064-016-2250-1)
(Score: 2) by KritonK on Monday August 08 2016, @09:01AM
All I can say is that when I was offered raw milk at a Greek village, they insisted on boiling it first. This could have either been knowledge passed down through the ages or a more modern practice. I also know that my father, a doctor, told me that he would never drink unpasteurized milk that was not boiled, unless it was fermented into yogurt, where the process of fermentation would ensure that the yogurt-making bacteria consumed all other bacteria in the milk.
As for yogurt, traditional yogurt does have skin, presumably because it is fermented in uncovered, small containers and not in industrial-sized vats. You can still find such yogurt in Greece, and I assure you that the skin is the best part.