Cornell study shows spoilage microbe may be found in microfiltered milk Learn more about risks associated with microfiltration in milk13 December 2023 13 December 2023 3 minute read 3 minute read By: By: Cornell University North AmericaA new filtration process that aims to extend milk’s shelf life can result in a pasteurization-resistant microbacterium passing into fluid milk if equipment isn’t properly cleaned early, according to Cornell food scientists. But without proper cleaning of equipment early in the process, a tiny microbe called microbacterium can wind up in milk, the researchers found. The current technology used to extend the shelf life of fluid milk is high-temperature pasteurization, which can result in undesirable flavors – such as “cooked” notes that milk drinkers disdain. Analysis showed significant differences in bacterial concentrations for the microfiltered milk held at different temperatures, but no difference in milk with different fat levels. An unexpected finding was the identification of Microbacterium as a major contributor to the bacterial population in microfiltered, extended shelf-life milk, the researchers wrote, suggesting that on-farm and pre-pasteurization bacterial harborage sites need to be considered.