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Milk can be save from cracking for nine weeks

Milk can be save from cracking for nine weeksIn this process first of all milk is cool down by the standard method of pasteurization to purify the milk from germs. After that the milk is once again swiftly heated while the temperature is over 10 degrees centigrade for a 2 seconds than usual and then it is again cool down rapidly. Now if this milk should be kept in closed containers or vessels that will store up to 63 days.

It is saying of the head of inventing team of this interesting method pasteurization kills¬† germs more than to the 99 percent of milk and ‘Our technique kills more than 99% of the remaining microbes mean milk has nothing remaining which can spoil it.

The milk is made from such technique is not only sterile but remains fresh in color, flavor and aroma to nine weeks. It will be cleared that this method is for making dairy product factories which can be difficult to take advantage at home.

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