After pasteurization, milk must be cooled to what maximum temperature?

The correct answer is that after pasteurization, milk must be cooled to a maximum temperature of 45°F. This temperature is critical for ensuring the safety and quality of the milk.

After pasteurization, the goal is to rapidly reduce the temperature of the milk to inhibit the growth of any remaining microorganisms and to preserve its freshness and taste. Holding the milk at a temperature higher than 45°F for an extended period can allow bacteria to grow, compromising the safety and quality of the product. Maintaining the milk at or below this temperature helps to ensure it remains safe for consumption and extends its shelf life.

In comparison, the other temperature options are not appropriate. Cooling to 40°F would be excessively low, potentially causing freezing in certain storage conditions, while cooling to 50°F or 55°F would allow for increased microbial growth, leading to a higher risk of spoilage and potential health risks for consumers. Therefore, 45°F is the maximum temperature that balances safety and quality effectively after the pasteurization process.