What temperature should milk be cooled to if it will be cultured immediately after pasteurization?

The cooling temperature for milk after pasteurization is crucial for maintaining the quality and safety of the product. When milk is cultured immediately after pasteurization, it is essential to cool it to a level that minimizes the risk of spoilage and allows for optimal fermentation by the added cultures.

Cooling the milk to 45 degrees or less ensures that the environment is conducive for the growth of beneficial bacteria while inhibiting the growth of undesirable microorganisms. At temperatures above this threshold, there is an increased risk of contamination and spoilage, which could adversely affect the fermentation process and the quality of the final dairy product.

Therefore, cooling the milk to 45 degrees or less is a crucial step in the process of making cultured dairy products, enabling efficient fermentation while also safeguarding food safety standards.