New Type of Milk Treatment for Disease Prevention

This link will take you to the article published on 1 May 2019.  It is a major new development in milk processing and now patented.

https://www.abc.net.au/news/rural/2019-05-01/fresh-milk-breakthrough-offers-60-day-fridge-shelf-life/11062284

A new method of ensuring milk is disease free has been developed and is touted as the biggest development in milk processing since pasteurisation.

Pasteurisation is if you think about it, the gold standard to ensure disease free milk is available for users.  Heated to around 72C for a short time the milk is then bottled / packaged and sealed, and delivered to customers in a cold chain for use.  Shelf life maybe is 2 weeks, if kept well refrigerated.

Or go for UHT milk - refrigeration not needed but shelf life is quite long, although does have a slightly different taste.

This new process is equal to or better than pasteurizing, and while requiring some cold storage gives a shelf life of 60 days.  An enormous improvement.

AND an Australian development at that.

Opens up some major new opportunities in various areas including milk processing for speciality non pasteurised cheese manufacture using sea or road transport for the milk to make the downstream value added product.  Especially relevant for export of fresh milk and cheese.   

Suitable for most if not all milk - cow, sheep, goat, camel, buffalo all included.

Read the article - a massive step into some new industries over time.