Milk has a rather short shelf span which is often extended by pasteurization (heat treatment). However, pasteurization often leads to the denaturing of certain proteins as well as the destruction of vitamins.
That is why there’s a need to replace or abandon conventional pasteurization owing to increasing consumer demand for foods that are natural in taste, nutrient-rich, and safe for consumption.
The CEPT®, which is a non-thermal treatment, can be applied towards the destruction of microorganisms in milk. Hence extending the shelf span while maintaining the original taste (native forms of proteins or vitamins are maintained).
Interested in exploring what results could be achieved using CEPT® in the production of milk?