In order to increase the storage stability and shelf life of milk, a new treatment process has been developed at Hohenheim University, one that also requires comparatively low treatment temperatures. The milk can be kept at room temperature for up to a year and yet impresses with its good sensory properties and low vitamin loss.
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Technologie-Lizenz-Büro (TLB) der Baden-Württembergischen Hochschulen GmbH
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Dipl.-Biol. Marcus Lehnen, MBA
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