Continuing its long history of supplying innovative products to Australia’s foodservice sector, in 2009 Murray Goulburn Foodservice Division joined forces with TetraPak to commission Focus Strategic Development (FSD) to perform research into the milk options available in the café sector and the broader foodservice market. This research culminated in 2010, with the introduction of an exciting addition to the café industry’s milk options.

The product, Barista’s Own, is non-refrigerated milk that’s been designed specifically for the coffee market. It is ultra heat treated to ensure it remains shelf stable and lasts longer than pasteurised milk when unopened. No preservatives have been added, and the milk offers reliability all year round; the quality of the milk you use in June is the same in January.

To oversee an integral part of the milk research, FSD contacted Justin Metcalf, World Barista Judge and one of Australia’s most recognized coffee and café consultants. The research included stringent blind tastings performed with a range of fresh and long life milks. Conducted with café owners, baristas, coffee roasters, and importantly, consumers, these tests yielded positive results, with the consumers and foodservice professional alike giving the team excellent feedback that the product was highly favourable in comparison to pasteurised milk.

Ninety per cent of consumers purchase coffee with milk. The research found that both consumers and operators rated Barista’s Own 2% fat as equal to fresh full cream milk for texture, taste and appearance. Operators generally indicated that the saving of refrigeration space was important, and they valued the opportunity to reduce orders, invoices and deliveries.

The long-life cartons used have a special quality. They are able to store product for up to a year, without the need for preservatives. Not only do they keep the product until it is needed, reducing the amount of milk wasted, but they save the carbon emissions associated with refrigeration as well.

As well as this, the cartons are excellent at keeping light and air away from their contents. This is important, because exposure to light and air can cause foods to lose both their taste and nutritional value. For example, at room temperature, just 1 mg of oxygen can degrade 11 mg of Vitamin C in orange juice. This makes cartons unbeatable at preserving the flavour and colour of drinks, as well as keeping in the nutritional goodness.

UHT or Pasteurised milk?

The pasteurisation process involves heating milk to 72 – 75 degrees Celsius, with a holding time of 15 – 20 seconds before it is cooled. Along with correct cooling, pasteurisation will supply milk with longer shelf life. With proper chilled distribution, pasteurised milk has a shelf life of 5 – 15 days. Using UHT treatment, liquid food products are exposed to brief, intense heating to temperatures in the range of 135 to 140 degrees Celsius. UHT treatment is a continuous process, which takes place in a closed system that prevents the product from being contaminated by airborne micro-organisms.

The product passes through heating and cooling stages in quick succession. Aseptic filling is an integral part of the process that avoids re-infection. The end result is a product that can be conserved for around six months without refrigeration.

The exciting news with the Barista’s Own milk from Murray Goulburn Co-operative is that it allows foodservice distributors and coffee roasters the opportunity to enter a category dominated by fresh daily deliveries.

Delivering through ambient distribution allowing the potential to free up refrigeration or turn off fridges, giving better efficiencies for the cafe and shop front and reduction of orders, invoices and deliveries.

Barista’s Own was also a finalist in the Foodservice Industry Association’s best new product category.

As part of Murray Goulburn’s commitment to Barista’s Own milk, they have become the major sponsor for the Box Hill Institute Espresso Training Room, now called the Barista’s Own Training Room.