Rapid, low-temperature process adds weeks to milk’s shelf life

»»Rapid, low-temperature process adds weeks to milk’s shelf life

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 new study

By | 2016-11-30T01:46:59+00:00 July 20, 2016|Categories: |Tags: |0 Comments

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