Tag: Dairy technology

Over one-quarter of U.S. households purchase Fairlife products, which are known for their enhanced nutritional profile, including higher protein and lower sugar content. This unique composition is achieved not by adding protein powders, but by a revolutionary, patented cold-filtration process that separates and concentrates the naturally occurring milk components. This article explains how Fairlife separates the different ingredients when making their protein milk to achieve its distinct nutritional benefits.

Over 75% of the world's population is estimated to have some degree of lactose intolerance, yet the demand for dairy remains high. Thanks to modern food technology, the process to get lactose-free milk has become highly efficient, enabling people to enjoy milk without the digestive discomfort caused by the natural milk sugar, lactose.

Milk is a highly perishable food that can spoil within a few hours at room temperature if left untreated. Understanding the process used to preserve milk is crucial for ensuring food safety, extending its shelf life, and making dairy products accessible worldwide. This guide explores the scientific principles and common techniques involved in keeping milk safe and fresh for longer.

Did you know that Extended Shelf Life (ESL) milk can last for up to 90 days under refrigeration, a significant increase over traditional pasteurized milk? This innovative longevity is the direct result of a specialized technique known as extended shelf life milk processing, an advancement designed to improve both efficiency and convenience for consumers.

Reportedly found in more than one-quarter of all U.S. households, Fairlife has rapidly become a popular alternative to traditional milk. This popularity stems from an innovative and proprietary process that re-engineers milk into a product that is nutritionally enhanced and lactose-free.

According to agricultural data, the fat content of raw milk can vary significantly depending on the cow's breed, diet, and stage of lactation. To ensure a consistent product for consumers and meet legal requirements, the process of optimising fat content in milk is called standardization.

Sterilized milk, unlike pasteurized milk, is processed to completely eliminate all microorganisms, including harmful pathogens and spoilage bacteria. This makes it safe for consumption and allows it to have a much longer shelf life, often lasting for several months without refrigeration.

Casein is a family of phosphoproteins that makes up approximately 80% of the proteins in cow's milk, a fact central to its widespread use in the food and manufacturing industries. Its extraction and processing from skim milk involves several distinct methodologies that determine the final product's functional properties.

Over 1500 people in the United States became sick from drinking raw milk or eating cheese made from it between 1993 and 2006, highlighting the need for heat treatment to ensure milk safety. This is why all commercial milk, including UHT, undergoes a heating process to eliminate harmful pathogens.

Fairlife milk contains 50% less sugar and 50% more protein than traditional milk, a difference that stems from its unique processing method. This nutritional boost is achieved not through added ingredients but by filtering the milk to create a more concentrated and nutrient-dense product.