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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 milk, according to a Purdue University study.
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of milk, according to a Purdue University study.

Bruce Applegate, Purdue associate professor in the Department of Food Science, and collaborators from ...

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