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takyon [soylentnews.org] writes:

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 [purdue.edu]:

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 [springeropen.com] (open, DOI: 10.1186/s40064-016-2250-1)

Original Submission