[Salu]

Originally Posted by homealone

I thought you would have known about this, Salu, the legal pasteurisation process is 71.7°C for 15 seconds, designed to eliminate pathogenic bacteria.

It was found, however, that Myobacterium avium paratuberculosis (MAP), the organism supposedly responsible for Crohn's disease, was surviving this process. Subsequently, mainly due to pressure from retailers, the milk producers have been pasteurising at 71.7°C for 25 seconds. Hence it will 'last' longer than it 'used' to.

- this does depend on being stored & handled, correctly (kept cool <5°C) , which was probably why yours had 'floaters' with 2 days shelf life left. (not hazardous to health, by the way, but a sure sign of lactic acid increase & an indicator the milk is 'on the turn' )

I do remember reading about MAP and the effect on Inflammatory Bowel Disease but don't think that the extra time for pasteurisation will increase milk's shelf life. It's just a move designed to decrease the zoonotic potential of the bacterium. Which incidently the 25secs being enought is disputed; I just read....