Goat Milk Cooling
Table of Contents
- Introduction
- Cooling Efficiency Guidelines
- Management Tips to Ensure Proper Functioning of the Cooling Tank
Introduction
Proper cooling is critical for the maintenance of milk quality. Bacteria multiply rapidly when milk is stored over 4°C (40°F) or cooled too slowly. The faster milk can be cooled down from when it leaves the udder the better it will be for high quality milk.
Cooling Efficiency Guidelines
1st Milking | 2nd & Subsequent Milkings | |
---|---|---|
Cooling Range: 1°C - 4°C (34°F-40°F) | within 2 hours - ½ hour preferred | Blend temperature should never go above 10°C or 50°F; 1 hour - ½ preferred |
Ideal Storage | 1°C -2°C (34°F-36°F) | 1°C -2°C (34°F-36°F) |
Pre-Cooling | 33°C (92°F) to 15°C-21°C (60-70°F) or cooler | 33°C (92°F) to 15°C-21°C (60-70°F) or cooler |
Management Tips to Ensure Proper Functioning of the Cooling Tank
- Check the milk temperature before each milking.
- For 1st milking, turn on the cooling system as soon as the milk reaches the agitator (milk may freeze at the sides of the tank if turned on before this point and could cause an off-flavour and/or a freezing point problem).
- Check the milk temperature after each milking.
- Check the thermometer regularly against the milk haulers.
- Have the refrigerant level checked if you notice increased cooling time.
- Keep the condenser radiator clean and ensure proper ventilation in warm and cold months of the year.
For more information:
Toll Free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca