2009-10-12 14:13 | |
charriau Sales manager |
As FAO site mentions : milk should be cooled immediately after milking, and be kept as cold as possible before processing. The best temperature to keep the milk is 4 degrees Celsius, but in most countries this requires some kind of cooling equipment. Water availability (that can be re-used for another purpose afterward) is a must. Some cooling methods are : Dernière modification par charriau (2012-03-05 18:04) |