Here is the latest American Chemical Society (ACS) News Service Weekly press package (PressPac) with reports selected from 35 major peer-reviewed journals and Chemical & Engineering News.
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ARTICLE #1 FOR IMMEDIATE RELEASE
Squeezing more shelf life out of milk
Journal of Agricultural and Food Chemistry
Putting the squeeze on milk may be a long-sought solution to the search for improved ways of killing harmful bacteria in milk and increasing its shelf life without introducing off-flavors into the beverage, researchers report.
Michael C. Qian and colleagues at Oregon State University point out that ultrahigh-temperature pasteurization (UHT) does produce milk that stays fresh at room temperature for six months. They add, however, that UHT leaves a "cooked" flavor in milk that has limited the popularity of UHT milk in the United States.