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.