NEHA Food Protection Practice Exam

Question: 1 / 400

The method for cooling milk quickly after milking is important for what reason?

To enhance cream separation

To reduce bacterial growth

The method for cooling milk quickly after milking is crucial primarily to reduce bacterial growth. Milk is an ideal medium for bacteria due to its nutrient-rich composition, offering proteins, sugars, and fats that bacteria thrive on. By rapidly cooling fresh milk to a temperature below 40°F (4°C), the growth of harmful bacteria is significantly slowed down. This is vital for maintaining the safety and quality of the milk.

If milk is not cooled promptly, bacteria, including pathogens, can multiply rapidly, leading to spoilage and potential health risks for consumers. Proper cooling techniques, such as using refrigeration or ice baths immediately after milking, are essential for food safety standards in the dairy industry. This is why the focus on quick cooling in the question emphasizes its role in preventing bacterial proliferation.

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To improve flavor

To increase fat content

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