Interesting. I have questions about the technical process and its scalability.
Sounds good but why have better answers like irradiation not caught on, heating always destroys nutrients...
Good, but how much milk can you carry and store in the fridge?
Latin American nations have been selling warm milk, in a bag that has a shelf life of 90 days for time time now. Big secret is that it tastes batter than the finest milk you can buy from a store here.
“significantly reduces the amount of harmful bacteria present”
And significantly reduces the amount of “good” bacteria present.
I know. Turn into cheese and then add water later....
Why buy the milk when you can feed the cow for free ? Or something like that.
I’m lucky now to get two weeks out of a gallon of milk before it goes sour.
mark
To clear up a few things.
1) Pasteurization does not sterilize milk. Sterilized milk tastes awful. Pasteurization just reduces the number of bacteria in milk so that it lasts longer. It reduces the number of pathogenic, disease causing, bacteria to below the threshold they need to cause infection in those that drink the milk.
2) Ultra High Temperature (UHT and related acronyms) processing of milk “flash” raises its temperature high enough to kill bacteria, but then it is immediately cooled, limiting the chemical changes that makes sterile milk taste bad. It can typically last in a sealed container, unrefrigerated, for about six months. Most whipping cream is processed this way.
3) Irradiated milk tastes bad, so much so that nobody has applied for government permission to commercially make it.
4) Ordinary Pasteurized cream is acceptable for making home fermented milk products like Creme Fraiche, Crema Mexicana, and Sour Cream. UHT cream does not work as well.
5) The paradox of raw milk is that a small farm, with good hygiene for its cows and frequent on-site testing, will only very rarely encounter any pathogenic bacteria, and almost always catch it before its milk is sold.
However, large factory farms generally do not have good hygiene for their cows, and are unwilling to use either the money or manpower needed, when Pasteurization is cheaper.
But because raw milk is so delicious, making Pasteurized milk taste like ground chalk in water, the dairy industry lobbies continually to prohibit the sale of raw milk.
Raw milk is healthier than any heating process which kills beneficial bacteria
I don’t know what process is used, but there is milk that can be kept at room temperature before opening. The only brand that I have seen is Parmalat.