Before unloading Grade A milk at a milk plant, what must be checked?

Checking the temperature of Grade A milk before unloading at a milk plant is crucial for several reasons. First and foremost, the temperature indicates whether the milk has been properly cooled and held at the appropriate refrigeration temperature during transport. Milk should be kept at or below 40°F (4°C) to ensure it remains safe for consumption and to inhibit bacterial growth. If the milk is above this temperature, it may not meet the quality standards required for Grade A milk.

Additionally, temperature affects the overall quality and shelf life of the milk. Elevated temperatures can compromise the freshness and lead to spoilage, which is why it's monitored closely. Ensuring that the milk is at the correct temperature before unloading helps maintain safety standards and quality throughout the dairy production process.

While checking for the pH, color, and presence of antibiotics is also important in various quality testing processes, the temperature is a critical initial check to ensure that the milk has been handled properly before it reaches the processing facility.