Milk with Confidence: Cooling Raw Milk with Proven Chiller Designs
When cooling raw milk, every degree in temperature above 40°F (4°C) elevates bacteria counts and decreases the shelf life. Close temperature control, clean milk, and sanitary equipment help many dairymen earn quality premiums and avoid penalties based on reduced bacteria counts. According to Pasteurized Milk Ordinance (PMO) regulations, the raw milk total bacteria count (TBC)…