← Milk
H40-01 · Module 1 of 7 · Pages: 21 · Worksheets: 6
Milk: hygiene, straining, pasteurising
From udder to pan without disease: chilling, straining, pasteurising at 63 °C or 72 °C, washing up and signs of spoilage
€9
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Whole series: Milk, €39
In short
- Chill milk to 4–6 °C (39–43 °F) as soon as you can, within 2 hours of milking at the latest.
- Pasteurising: 63 °C (145 °F) for 30 minutes or 72 °C (162 °F) for 15 seconds, then chill fast. A thermometer is not optional.
- Pregnant women, young children, the elderly and the sick don't drink raw milk or eat soft cheese made from raw milk.
- Ripening cheese for 60 days doesn't make raw milk completely safe. Listeria and *E. coli* can survive.
- Equipment is rinsed cold first, then washed hot, then dried upside down.
What's inside
Chapters
- Why milk is so delicate
- Raw milk: the risks and the decision
- From udder to bucket
- Straining and chilling
- Pasteurising in a home kitchen
- Containers and materials
- Washing dairy equipment
- Signs of spoilage
- What's where in the H40 series
- Common mistakes
- Printable checklist
Worksheets
- Washing and hygiene checklist
- Milk and pasteurising diary
- Calendar of the dairy year
- Family milk calculator
- Equipment inventory
- Contacts
Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.
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