To what temperature must grade A fluid milk products be cooled after pasteurization?

Grade A fluid milk products must be cooled to 40 degrees Fahrenheit or less after pasteurization to ensure the safety and quality of the milk. Cooling milk to this temperature helps prevent the growth of harmful bacteria and preserves the freshness of the product. The specific temperature of 40 degrees Fahrenheit is a critical standard set by regulatory agencies to ensure that the milk remains safe for consumption. This measure is part of a broader set of guidelines that govern the handling and processing of milk, thereby protecting public health.

While the other temperatures listed may seem sufficient, they do not meet the safety standards required for Grade A fluid milk products, which must be kept at the lower temperature to maintain quality and safety after pasteurization.