More information. . . Milk By Sharon Omahen Georgia Agricultural Experiment Stations Milk and fresh juices could soon taste better and stay fresh longer, thanks to a breakthrough pasteurization method developed at the University of Georgia . The new method uses high pressure instead of heat. He's developed a way to pastuerize fruit juices and milk without heat that can change the drink's flavor or color. During the process, a sudden change in pressure breaks apart and destroys the potentially dangerous microorganisms' cells.
Tests show it kills a greater percentage of microorganisms than heat pasteurization.
The result is a cooked flavor that many people can detect. In some cases, the current pasteurization process can even change a product's color. In mild cases, the color doesn't change. But the flavor still does. The difference isn't quite as detectable in milk as it is in juices.