France invents a new method for long-term preservation of milk

The research institute announced the results of this research in the latest research in the Institute. According to reports, this new method is to degrease the fresh milk first, let the skim milk pass through a special membrane with a pore size of 0.5 μm, filter out the microorganisms therein, and finally heat the degreasing milk at a temperature of 96° C. for 6 seconds. The purpose of heating is not to sterilize but to deactivate enzymes in milk and to prevent deterioration during storage.

The processing of ultra-high temperature milk is usually to heat the fresh milk at a high temperature of 120 to 140 degrees Celsius for 2 to 4 seconds. The process of disinfecting fresh milk is to heat the milk to about 60 to 90 degrees Celsius and then rapidly cool down. The new preservation method is different from the above two methods.

According to reports, raw milk processed by the new process can be kept at room temperature for 4 to 6 months, and consumers in some European countries think that the taste is the same as that of sterilized milk. However, this new process is currently only suitable for skimmed milk, because the sterilization of milk in the milk also need to take the traditional ultra-high temperature process.

Milk processed using this process has been licensed and will be listed in France and Canada early next year.