What are the new milk cooling specs?
The new NZCP1 for the Design and Operation of Farm Dairies to form part of a Risk Management Programme state:
Milk must be cooled to 10ºC or below within four hours from the commencement of milking; and
Cooled to 6ºC or below within six hours from the commencement of milking or two hours from the completion of milking (whichever occurs first).
Raw milk must also be held at or below 6ºC without freezing until collection or the next milking and must not exceed 10ºC during subsequent milkings.
In situations where there is continuous or extended milking (milking for six hours or longer) such as robotic milking systems, the milk must enter the bulk milk tank at 6°C or below.