Why is prechilling of milk important as it leaves the cow?

Prechilling of milk at the point of leaving the cow is crucial because it ensures rapid bulk cooling to less than 40 degrees Fahrenheit. This rapid cooling is vital in controlling the growth of bacteria that can spoil the milk and pose health risks to consumers. Milk is an excellent medium for bacterial growth, and by swiftly cooling it, the temperature is lowered to a range that significantly inhibits microbial activity.

Maintaining a low temperature during the cooling process is essential as it helps preserve the milk's quality, flavor, and safety. This practice not only supports the overall sanitation efforts in dairy processing but also lays the groundwork for further refrigeration and storage, ultimately making it easier to meet food safety standards.