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Electricity key to fresh-tasting, long-tasting milk.
When Benjamin Franklin's kite went soaring into a thunderstorm in 1752, little did he dream that his discovery of electricity would have such far-reaching implications.
In 2000, electricity moves beyond providing a well-lit home or milking parlor to help create an ultra-high temperature (UHT) milk with a fresh, appealing taste.
Existing commercial methods for UHT treatment of milk create a "cooked" flavor that can detract from the fresh taste. But researchers at the Western Dairy Center at Utah State University in Logan, Utah, in a project managed by Dairy Management Inc. (DMI), are using electricity to look at a promising new process for UHT milk processing. By passing electrical current directly through pasteurized milk, the milk is flash heated to destroy virtually all bacteria present. This improved technology delivers a more appealing, fresher-tasting milk with an extended shelf life.
Although UHT-processed fluid milk is...