Then it's cooled and stored. Above, UGA research coordinators pour orange juice into the new device. Below, the juice is bottled for storage. S. Omahen, UGA CAES Toledo's new method uses high pressure. Toledo said the pressure breaks apart and destroys the microorganisms' cells.
Tests show it kills a greater percentage of microorganisms than heat pasteurization.
As if that weren't enough, it also extends the shelf life. With the new method, you could have a shelf life of up to two months. Once you open the bottle, it will start to go bad just like traditionally pasteurized milk. Saving the product's original flavor could also open the market for new products. They could now be processed using the high-pressure method.