(Natural News) When it comes to milk, you generally have two choices: You can get fresh milk and consume it quickly before it goes bad, or you could get UHT milk that can stay on the shelf unopened for months on end and accept the compromise in flavor and potential digestion problems this option brings.

Soon, however, consumers may not have to make this choice as an Australian company has announced a new technique that can extend the shelf life of fresh milk to more than 60 days.

The company, Naturo, doesn't rely on the high heat used in pasteurization, and the resulting milk is said to retain its natural color and taste just like it came right from a cow.

Although the company hasn't released a lot of details, likely due to confidentiality reasons, they have said they based their process on existing technologies and it does not involve the addition of additives or preservatives. The company's CEO told ABC Australia that they don't use the aggressive pasteurization process of heating to 162 degrees Fahrenheit followed by homogenization.