A Purdue University study may have big impacts on the dairy supply chain.
Purdue researchers confirmed that a new process, similar to pasteurization, adds weeks to the shelf life of milk.
To pasteurize milk, you heat it up to 72 degrees Celsius for 15 seconds. That kills enough bacteria for the milk to last about two weeks before it goes bad.
The new process heats pasteurized milk in droplet form -- for less than a second, to about 60 degrees.