Tue, 28 May, 2019
The future of milk? New technology keeps milk fresh for 60 days
In a world-first breakthrough, a Queensland company has discovered a new way to keep milk fresh for at least 60 days.
The technology, which is said to be the biggest breakthrough in the global milk industry since pasteurisation in 1864, has been unveiled by Naturo – an Australian food technology company based in Coolum.
Their new processing technique keeps natural milk safe for human consumption for more than two months.
The process has been approved by Dairy Food Safety Victoria and is said to ensure no additives or preservatives have been added as well as keeping to the natural colour and taste.
Naturo boss Jeff Hastings is thrilled about the technology.
“Our milk tastes like milk straight from the cow,” he said.
“It is safer, better for you and lasts longer. The primary difference between our milk and pasteurised milk is the fact that we don’t “cook” the milk to make it safe for human consumption.
“Our milk is much closer to milk in its original state and is independently proven to be nutritionally superior.”
Despite the technology and the process only being applied to cow’s milk, it has the potential to expand to other forms of milk, which include goat, camel and sheep’s milk.
Hastings also explained the difference between pasteurised milk and their technology.
“Another issue with pasteurised milk is that while heating makes it safer, it destroys some of the goodness in the milk, specifically it kills all alkaline phosphatase activity, an essential enzyme for liver function and bone development, and reduces the Vitamin B2 and B12 levels,” he said.
“These are particularly essential vitamins for children.
“Our patented process is the only known method that kills bacillus cereus, a common but unwanted spore forming bacterium in milk that produces toxins causing vomiting or diarrhoea. Our process makes our milk really safe.
“Put simply, our technology kills more of the bugs and has a significantly superior shelf life.”
With the technology receiving $250,000 in funding from the Queensland Government in support of the technology, it’s safe to say that people are on board.
With the milk lasting for 91 days in one test, Hastings has big plans.
“Our milk can be shipped to all parts of the world that have limited or no access to fresh milk,” he said.
“There is also massive potential for the development of a wide range of dairy products and use by industries where unpasteurised milk is desired, such as cheese making.”