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Originally Posted by Salu
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....
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very true - it has been found that the MAP organism can survive the 25 seconds...
I do think the extra pasteurisation time increases the shelf life, pasteurisation has only ever sought to remove pathogenic bacteria, such as E. coli, rather than all the organisms present. The Lactobacillus species most commonly surviving are the ones that sour the milk & it stands to reason that the increased processing reduces their numbers more than the 'old' method - thus it takes them longer to reproduce to the point at which the lactic acid they excrete becomes noticeable...
I wish I had access to information about the flora in the Cravendale filtered milk, Chris mentioned earlier, as that seems a more practical way of reducing the bacteria levels than cooking it to death. If filtration removes MAP as well, it would be even more attractive
