We have no idea what this is! (Well, we didn’t until the update at the end…)
According to the CEO of Naturo All Natural Technologies, Jeff Hastings, he has invented a new way of pasteurizing milk without heating it. He says it’s the biggest breakthrough in the dairy industry since pasteurization was first invented in 1864. This process not only clears the milk of “bad” bacteria, it also extends the shelf life of the milk to 60 days.
Naturo is located in Queensland, Australia.
The regulating agency there (Dairy Food Safety Victoria) has validated his research, stating, “It’s equivalent to or actually better than pasteurization.”
Hastings is seeking investment for a pilot plant in Australia capable of processing 2,641,721 gallons (10 million litres) of milk per year. He has already received $250,000 from the Queensland government in support of this technology.
These are the selling points:
- The milk tastes like raw milk.
- The milk isn’t heated, so, it retains it’s enzymes.
- The process works with cow, goat, sheep and camel milk.
- The process kills more pathogens than pasteurization. In fact, it is the only known method that kills Bacillus cereus.
- The milk is healthier than pasteurized milk because it retains higher levels of vitamins B2 and B12 and it fully retains enzymes, important for liver function and bone development.
- The method involves no additives or preservatives.
- The shelf life allows for it to be shipped by sea which is much less expensive than shipping by air.
This isn’t Hastings’s first invention. In 2016, he created the “Avocado Time Machine” to slow the way avocados turn brown. In an interview with ABC Australia, he said “the secret lay in the technology’s ability to switch off the enzyme responsible for the fruit’s browning by using pressure fluctuations generated by steam.”
The avocados are placed on a conveyor belt which takes them into the “time machine” where they are treated for 5-6 minutes. This keeps the avocados fresh for 10 days.
Naturo sells the time machines to companies all over the world. They also sell avocados. They might, in fact, be the reason why we can now buy packages of avocado at the supermarket.
Re: The new milk pasteurizer – we’re intrigued. Do you have any ideas what it might be?
Update 6/18/19 – One of our customers, Bob Williford of Greenfield, MA found the patent for this and it involves high pressure while the temperature is below 140F (United States Patent Application: 0180184677). Thanks, Bob!
Amy says
What about u v? That would do it? Right? Hikers have used uv steri pens for water for years to make it safe. That’s my guess how it works.
doctorsnorky says
Ultraviolet light, maybe?
LInda says
Hi, If Naturo are based in Queensland then the Regulatory authority will not be Dairy Food Safety Victoria – Victoria is a different state …down south
Jeri Case says
Thanks for your observation. One of the site options for the new plant is Victoria. It’s hard to get information about this but I will update the article if I find out.
But can you make cheese from it? Are good bacteria wiped out too? We in Australia have limited options for cheesemaking milk. Our neighbours in NZ can buy raw milk from the farm gate. We cannot buy raw milk at all – it’s illegal here which is very frustrating for aspiring cheesemakers.
The sterilizing effect of ultrasound is due to the damaging effects of ultrasonic vibrations on microorganisms, which allowed the use of ultrasound for sterilization and disinfection. For example, sterilization of milk during sounding for 15 … 60 seconds delays its souring for 5 days, while the vitamins in milk remain. 1 cm3 of milk, sterilized by ultrasound, contains an average of 18 CFU, while after the usual pasteurization for about 1 hour, about 3000 CFU remains in 1 cm3.
It sounds logical but they claim the vitamins and enzymes in the milk are retained. Would ultrasound do that?
The impact of ultrasounds. Everything will perish.
This sounds interesting. But why not cow’s milk? In the pic, he is standing in a cow pasture but in the article, it says the process works with camel, goat and sheep’s milk.
I added cow’s milk to the list. Thanks for the clarification.