6d • General discussion
Milk Cooling - why it's so important!
This is going to be a brief on cooling milk.
Raise your hand if you just love the taste of an ice-cold glass of fresh milk. Ahhhh.
For those of you that work with harvesting or producing dairy products, you know first hand the panic that ensues when the tank or chiller isn't cooling.
One key thing to learn about this is this rule of thumb. Bacteria in milk will double about every 15 -20 minutes at about 50 deg. F.. This means the following.
Safe @ 5000 PI count.
In 2 hours, here is where that goes:
Starting point =5000, 10,000, 20,000, 40,000, 80,000, 160,000 and after 2 hrs., at 20-minute intervals, we're at a whopping 320,000. Add an additional hour and we're easily above 2.5 million. WOW! And, not to mention, gross! Yeah, I said it. It's gross. But, this is why it matters so much.
So, what is your goal for cooling?
Set temp?
Time to cool?
Do you use a plate cooler?
Drop a question below and I'll do my best to walk you through any cooling or tank questions to help you be equipped for success on your milk cooling and milk quality!
Info from Google search:https://www.journalofdairyscience.org/article/S0022-0302(16)30023-6/fulltext
Here is what a quick google search AI result showed:
Bacteria in milk reproduce exponentially via binary fission. The rate of growth heavily dictates the shelf-life and safety of the milk and is dictated strictly by storage temperature. [1, 2]
- \(< 40^\circ\text{F} \ (4^\circ\text{C})\) (Refrigeration): Growth is radically restricted. Milk can last up to 7–21 days depending on processing. [1, 2, 3, 4, 5]
- \(40^\circ\text{F} \ - \ 140^\circ\text{F} \ (4^\circ\text{C} \ - \ 60^\circ\text{C})\) (The "Danger Zone"): Bacteria thrive, with populations doubling in as little as 20 minutes. For example, at \(40^{\circ }\text{F}\) it might take 68 days to reach spoilage levels, but at \(50^{\circ }\text{F}\) (\(10^{\circ }\text{C}\)), it takes just 10 days. [1, 2]
- \(> 145^\circ\text{F} \ (65^\circ\text{C})\) (Thermal processing): High heat effectively destroys most bacteria and pathogenic organisms. Standard pasteurization (HTST) holds milk at \(161^{\circ }\text{F}\) (\(72^{\circ }\text{C}\)) for 15 seconds. [1, 2]
Understanding bacterial behavior is crucial for extending dairy shelf life and avoiding foodborne illness.
0
0 comments
Milk Cooling - why it's so important!
powered by
skool.com/the-milk-barn-8263
Join dairy owners, managers & experts sharing real advice, resources & innovation at Milk Barn Dairy Hub. In our community, we aim to encourage you!
Suggested communities
Powered by