European Stars and Stripes (Newspaper) - September 17, 1967, Darmstadt, Hesse                              Of six weeks old. Fresh milk six weeks old Okay i la give it a  is photos by Guenter Schuettler you say it s still Good by Golly it is Good by John Krueger staff writer 1he curds have been taken out of the Milky Way. A joint  scientific an Industrial task Force has eliminated the last lactic hangover fresh milk that sours unless properly refrigerated. New High powered pasteurization an packaging hav e resulted in a dream product fresh tasty fully nutritional milk that does t need refrigeration and won t spoil when sealed even on the broiling decks of a freighter in the tropics. For four months air tight Cartons of the Miracle milk were kept on the ship s deck without refrigeration during a ves Sel s run in tropical Waters and not a sour note was  the Natty three cornered car tons were finally opened the contents tasted just like any Othen fresh milk. One of the first european dairies to take the plunge with the $200,000 in . German dutch swedish mad equipment needed to process the product was Germany s Karlsruhe Centra Dairy under the direction of Karl Heinz Paulsen. After two years and 15 million car tons not one incident of the specially sealed milk souring in storage without refrigeration has been reported. The product is guaranteed for four weeks although As Long As six months in Stor age have elapsed without any sign of deterioration in the milk. As far As is known it can be kept indefinitely. I Milkman Paulsen holds Sample of weeks old milk still a soured in front of automated Pasteur izing unit. Page 10 1hf stars and stripes to needs no refrigeration at All while hermetically sealed unless one wants to chill before serving. Once opened and exposed to the atmosphere s impurities the milk which comes in 12-cent pint and a half Cartons must be refrigerated to prevent souring. Paulsen Calls the development of the bacteria free processing and packaging the major step Forward in the Dairy Industry in the last 30 years with possibilities that could completely revolutionize the Industry. The almost instantaneous systems of pressuring and heating to 275 degrees fahrenheit followed by equally Speed depressurization and Cooling add up to "100 per cent bacteria free milk wit no change whatsoever in the taste or nutritional Content said Paulsen. Under Normal pasteurization the Milkis heated to about 145 degrees fahren Heit for 30 minutes. However the lactic acid bacteria survive the process if the milk is not kept cold they multiply rapidly and cause the milk to sour. Paulsen also pointed out that the longer the treatment lasts the More the taste and Quality of the milk Are affected As with canned evaporated milk. Paulsen feels that the new methods will replace Normal pasteurization altogether. The space required forthe much More compact machinery computer controlled is drastically reduced from that normally required under the old system. The Karlsruhe Dairy began marketing the milk two years ago in a limited area that extended Only As far As Mann Heim and Heidelberg a distance of about 30 Miles. During this time the daily Sale of the polythene aluminium line Cartons has climbed from 8,000 to 80,000. Items offered in addition to White milk Are chocolate milk Coffee milk chocolate pudding and dessert Cream. The Dairy is geared for greater production and wider distribution this fall when its limited health ministry licenses lifted. The ministry restricted the area of output so it could Monitor the results. Now it s ready to give the All Clear signal. Paulsen pointed out that families have found the super milk especially Valu Able on summer vacations hauling i along by the Cartons to hot countries where milk is difficult to obtain an keep. Sunday september 17, 1967