Let Us Sum Up

It is essential to restrict the growth of microorganisms in raw fresh milk. This can be achieved by means of prompt cooling or chilling of milk to below 100C within 4 hours of milking and, holding it cold till processed or marketed. Chilling of milk is a surest means of controlling growth of pathogenic and non-pathogenic organisms but it does not render safe for human consumption until processed. Chilling can be done at the farm, collection centre, chilling centre or main dairy by several methods.However, long storage of chilled milk at low temperature (below 4°C) causes changes in microbial population and some physico-chemical properties affecting its keeping quality. Several containers of varying size, shape, type and capacity are used for chilling and storage of milk. The material and constructional design of equipment and utensils are most important for milk chilling and its storage.