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Supply Type
Manufacturer, Exporter, Supplier
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Preferred Buyer Location
All over the world
Although fresh milk has a certain natural resistance to bacteria, it will start to deteriorate over time as bacteria starts to take hold in the milk. Cooling the milk to around 4 – 6° C within two to three hours after milking will essentially stop the process of bacterial growth and chemical changes, and allow more time for the product to be delivered to the customer in top condition.