Raw milk must be cooled to what temperature within how many hours of milking?

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Study for the Milk – Borne Pathogens and Pasteurization Test. Explore flashcards and multiple-choice questions, each with hints and insights. Prepare for your certification exam!

Multiple Choice

Raw milk must be cooled to what temperature within how many hours of milking?

Explanation:
Immediately after milking, raw milk is vulnerable to bacterial growth. Cooling it promptly slows that growth and helps preserve quality until pasteurization. The standard target is to cool to 45°F (7.2°C) or lower within 2 hours of milking. This 2-hour window keeps the milk in a safe, stable temperature range long enough to minimize spoilage and potential safety issues without freezing the milk. The other options either use a temperature that’s not cold enough to slow bacteria effectively, or miss the required time window. So 45°F within 2 hours is the best choice.

Immediately after milking, raw milk is vulnerable to bacterial growth. Cooling it promptly slows that growth and helps preserve quality until pasteurization. The standard target is to cool to 45°F (7.2°C) or lower within 2 hours of milking. This 2-hour window keeps the milk in a safe, stable temperature range long enough to minimize spoilage and potential safety issues without freezing the milk. The other options either use a temperature that’s not cold enough to slow bacteria effectively, or miss the required time window. So 45°F within 2 hours is the best choice.

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