New York, July 8, 2019-- A new generation of milk has been developed using a new pasteurization technology that will provide the same wholesome taste and look of the fresh milk it is, but with the added advantage of a much longer shelf life – two to three times as long as today’s fresh milk. The newly developed low-pressure, low temperature pasteurization technology (MST technology) was developed by JCS Process and Control Systems, a complete food engineering company, based in Rochester, N.Y.

The new gen milk is healthier and tastes better than Extended Shelf Life (ESL) milk, which is pasteurized at an extremely high temperature and in tests, it has been shown to taste better. It also can eliminate returns, the bane of the industry. It is estimated that billions of gallons of milk is wasted each year due to spoilage. The MST revolutionary new technology provides bottom-line cost and revenue benefits at each level of the milk industry distribution chain – farm, processing and delivery, as well as retailers and consumers.

In Puerto Rico, where Hurricane Maria affected power for as much as a year in some parts, made refrigerated storage a real challenge. The milk industry was dumping much milk. Vaqueria Tres Monjitas, Inc. adopted MST technology, the first milk producer to do so, to confront this challenge and thus became a symbol of Puerto Rico’s resilience and recovery. This company is seeing a strong jump in sales due to its offering milk using MST technology.

If you wish to hear more about this new generation of milk, we can schedule an interview with the founder and CEO of JCS Process and Control Systems, Phillip R. Frechette, either in-person or via telephone or email. Spokespersons at Vaqueria Tres Monjitas are also available to answer your questons. Attached is a list of frequently asked questions with answers.

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