chilling of milk can stopage the growth of bacteria
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the milk is turned into curd by the bacteria called lactobacillus.
the chilling of milk cannot stop the growth but slow down the process
the chilling of milk cannot stop the growth but slow down the process
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Rapid cooling to below 4°C greatly contributes to the quality of the milk on the farm. It slows down the growth of the bacteria in the milk, thereby greatly improving its keeping qualities. Efficient cooling of milk directly after production to 4°C, in conjunction with good milking hygiene makes it possible to deliver good quality milk at two-day intervals, provided that the bulk tank is well insulated.
However, the final TBC is dependent on the initial bacterial count in the milk and, therefore, good milking hygiene is critical; in situations of non-hygienic milk production, the initial bacterial count may be high and bacterial reproduction starts at an already high level. It is important to note that even when milk is stored at 4°C, the number of bacteria doubles after two days. Therefore, if poor hygiene is combined with a temperature in excess of 4°C, subsequent bacterial growth may be enormous.
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However, the final TBC is dependent on the initial bacterial count in the milk and, therefore, good milking hygiene is critical; in situations of non-hygienic milk production, the initial bacterial count may be high and bacterial reproduction starts at an already high level. It is important to note that even when milk is stored at 4°C, the number of bacteria doubles after two days. Therefore, if poor hygiene is combined with a temperature in excess of 4°C, subsequent bacterial growth may be enormous.
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