Agribusiness, Agriculture, Veterinary Medicine, Cassava, Garri, food security, Agritech and the Red Meat Value Chain.
Tuesday, August 2, 2016
Rapid- low-temperature process can add weeks to milk’s shelf life.
Rapid, low-temperature process can add weeks to milk’s shelf life, a study conducted by Purdue University found that the rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present in fluid dairy milk, and can extend its shelf life up to seven weeks.
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