PRACTICAL USE OF GRANULATED ICE FOR COOLING FOR RAW MILK

In the process of formation of milk by the animal organism, immune bodies and bactericidal substances, that inhibit the growth of microorganisms, take part. The period of validity of freshly drawn milk property is called bactericidal phase. The duration of bactericidal phase depends on the sanitary conditions of milking and the cooling temperature. At normal temperatures, the activity of bactericides is valid about 2 hours.