Got Crushed Milk? Pressure Works Better than Pasteurization

 I HATE milk! But I like this.

Crushing milk at high pressures could help it last for seven weeks in the refrigerator without the unfavorable flavors associated with other long-lasting milks, researchers now report.

Conventionally, milk is pasteurized, or heated at high temperatures to kill harmful germs, at roughly 160 degrees Fahrenheit for 15 seconds. While pasteurization kills most germs, it does not wipe out bacterial spores, the dormant versions of the germs, which are extremely resistant to any form of destruction. Bacterial spores and remaining germs eventually spoil conventionally pasteurized milk, which is why it typically has a shelf life of only about 20 days when refrigerated.

Source: LiveScience.com - Got Crushed Milk? Pressure Works Better than Pasteurization