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

After pasteurization, it is essential to cool milk rapidly to ensure its safety and extend its shelf life. The correct temperature to cool milk to is below 40 °F. Cooling milk to this temperature minimizes the growth of any remaining bacteria and prevents spoilage, which is crucial for maintaining the quality and safety of the product.

Maintaining milk temperatures at or below 40 °F is a standard practice in food safety protocols. This temperature is considered the threshold for keeping potentially hazardous foods safe, as it inhibits the growth of pathogenic microorganisms that could cause foodborne illness.

While the other temperature options may seem reasonable, they do not meet the established food safety standards for milk. Cooling to temperatures higher than 40 °F could allow bacteria to proliferate, increasing the risk of spoilage and foodborne illness. Thus, rapidly cooling milk to below 40 °F after pasteurization is critical for ensuring its safety and quality.