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Got Crushed Milk? Pressure Works Better than Pasteurization

By KeithLDick     Nov 12, 2006 in Technology
Very interesting discovery...
I wouldn't mind my milk lasting for 45 days in the fridge instead of the few weeks that it does...
The researchers found pressurizing milk at 85,000 pounds per square inch for five minutes at about 130 degrees kills germs while retaining the taste of fresh milk.
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