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Looking for Mr. longlife. (improving shelf-life of cottage cheese)

A new system has been developed in Cornell University that can double the shelf-life of cottage cheese. The inventor, Joseph Hotchkiss, believes that the system can be used to lengthen product shelf-life of other dairy products as well. Shelf-life extension is done by adding carbon dioxide (CO2) to the product. Through a series of tests, it has been observed that CO2 injection improves the quality of cottage cheese up to a period of 30 days.

High temperature heat treatment of fluid products has been a tremendous boon to dairy processors, enabling them to drastically lengthen product shelflife.

Unfortunately, the same technology cannot be applied to cottage cheese, because high heat ...

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