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Every Thing Else Board
Raw Milk
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<blockquote data-quote="regolith" data-source="post: 1048848" data-attributes="member: 9267"><p>Chilling is the key. As producers we have to get the milk down to less than 7 C within three hours of milking or the milk company won't pick it up. If I get the milk I use at home into the fridge reasonably quickly it'll keep for several days (unpasteurised) without noticeable deterioration. But a few hours in a warm room is enough to give it an 'off' taste indicating that bacteria have been multiplying. At low temperatures there is negligible increase in levels of bacteria.</p></blockquote><p></p>
[QUOTE="regolith, post: 1048848, member: 9267"] Chilling is the key. As producers we have to get the milk down to less than 7 C within three hours of milking or the milk company won't pick it up. If I get the milk I use at home into the fridge reasonably quickly it'll keep for several days (unpasteurised) without noticeable deterioration. But a few hours in a warm room is enough to give it an 'off' taste indicating that bacteria have been multiplying. At low temperatures there is negligible increase in levels of bacteria. [/QUOTE]
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