Anchor Milk has arrived in Australia and brought with it a new microfiltration technology, which will initially be available in Victoria.
While all milk is pasteurized Anchor goes one step further by using microfiltration to reduce the naturally occurring bacteria in pasteurized milk that causes spoilage by an additional 95%.
It does this by pushing the milk through a special ceramic filter, creating a fresh tasting finished product that has an extended shelf life of 21 days.
Normal pasteurized milk has a shelf life of 15 days.
No additives or preservative are added to Anchor milk to achieve this longer shelf life.
“Anchor is clean on the palette and has distinctly no after-taste – even after a week or two in the fridge,” said Kiril Simonovski, director of marketing.
“It really is beautiful milk and we think it offers consumers the best of both worlds through its superior taste profile, combined with the convenience of an extended shelf life.”
Commonwealth Scientific and Industrial Research Organisation or CSIRO food manufacturing leader, Darren Gardiner, said microfiltration had been received well in other parts of the world.
“While we’re all familiar with the concept of filtration when it comes to water and coffee, the additional step of filtering out the unwanted bacteria in milk before pasteurization is a major development in fresh milk.”
Anchor Milk is sourced exclusively from a small number of farms in Western Victoria, located close to where the milk is processed.
