Don't you hate it when you open milk you just bought and it's already bad? Now science has figured out how to make milk last two months. Thanks, science!
Typically, pasteurization is done one of two ways: Either using a "high-temperature, short-time treatment" of 161°F for 15 seconds, or a "low-temperature, long-time treatment" of 145°F for 30 seconds.
But the new method developed by Bruce Applegate and his colleagues at Purdue University, in Indiana, instead involves spraying droplets through a heated and pressurized chamber, exposing them to a "low-temperature, short-time treatment" of just 162.86°F for two hundredths of a second.
The result? Shelf life of up to 63 days. The results were published in the journal SpringerPlus.
"With the treatment, you're taking out almost everything," Applegate said in a press release. "Whatever does survive is at such a low level that it takes much longer for it to multiply to a point at which it damages the quality of the milk."
The scientists said the new technology could reduce milk waste and allow milk to reach farther destinations and last longer once it got there.
But don't think this is something you can try to recreate on your stove top, unless you've got one of these in the pantry: