A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of one ofthe most common refrigerator staples in the world, according to a Purdue University study.

Bruce Applegate, Purdue associate professor in the Department of Food Science, and collaborators from Purdue and the University of Tennessee published their findings in the journal SpringerPlus, where they show that increasing the temperature of milk by 10 degrees for less than a second eliminates more than99 percent of the bacteria left behind after pasteurization.

The effect of a novel low temperature short time process to extend the shelf life of fluid milk.pdf 

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