Good vibrations: A greener way to pasteurize milk

It also yields a fresher tasting product, university scientists say.

By Janet Raloff, 11:53 AM July 21, 2010

CHICAGO Many people like the taste of raw – as in unpasteurized – milk. The problem, of course, is that germs may infect raw milk, so food safety regulations require that commercial milk producers heat-treat their product. But food scientists at Louisiana State University think they’ve stumbled onto a tastier way to sterilize milk. They bombard it with sound waves.

At the Institute of Food Technologists’ annual meeting, July 19, LSU graduate student Marvin Moncada Reyes presented data showi...

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