Rapid, low-temperature process adds weeks to milk’s shelf life
Friday, July 22, 2016 - 08:21
in Earth & Climate
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of one of the most common refrigerator staples in the world, according to a Purdue University study. Bruce Applegate, Purdue associate professor in the Department of Food Science, and collaborators from Purdue and […]