Rapid cooling to 4°C efficiently controls bacterial growth important in any milk production but vital if milk is to be stored hygienically for more than a day The faster the milk is brought under the critical limit of 10 °C and keeps on cooling down to the storage temperature of 4 °C, the better the quality will remain. Once storage temperature is reached it has to be maintained efficiently.
For more information on the wide range of Packo cooling equipment, please visit www.fullwoodpacko.com.