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A new way of treating milk could increase the shelf life by weeks.
A Purdue University study found a rapid heating of milk by 10 degrees for less than a second right after pasteurization gets rid of 99% of remaining bacteria.
The study organizer Bruce Applegate says it's an add-on to the process, but can boost the shelf life of milk by five to seven weeks.
The promise of the technology could reduce waste and let milk reach distant locations.