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Goat Milk Cooling

Author: Paul Norris - Milk Quality Assurance Program Lead/OMAFRA
Creation Date: 01 May 2000
Last Reviewed: 01 May 2000

 

Table of Contents

  1. Introduction
  2. Cooling Efficiency Guidelines
  3. 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)
Pre-Cooling 33°C (92°F) to 15°C-21°C (60-70°F) or cooler


Management Tips to Ensure Proper Functioning of the Cooling Tank

  1. Check the milk temperature before each milking.
  2. 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).
  3. Check the milk temperature after each milking.
  4. Check the thermometer regularly against the milk haulers.
  5. Have the refrigerant level checked if you notice increased cooling time.
  6. Keep the condenser radiator clean and ensure proper ventilation in warm and cold months of the year.

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