After milk is pasteurized, it should be rapidly cooled to below what temperature?

After pasteurization, milk must be rapidly cooled to below 40 degrees Fahrenheit to ensure safety and maintain quality. This critical step helps inhibit the growth of any remaining microorganisms and prevents spoilage, thus extending the shelf life of the milk.

Cooling to or below this temperature slows down the metabolic activity of bacteria that could cause diseases or spoilage. Keeping milk at or below this threshold is essential for food safety, as temperatures above 40 degrees Fahrenheit can create an environment conducive to the growth of harmful pathogens and spoilage organisms.

Maintaining proper cooling practices following pasteurization is a key aspect of food safety protocols, as it helps to preserve the nutritional value and overall freshness of the milk while ensuring it remains safe for consumption.