Which product is exempt from the regulation requiring immediate cooling after pasteurization?

The product that is typically exempt from the regulation requiring immediate cooling after pasteurization is chocolate milk. This exemption can be attributed to the standard practice in the dairy industry regarding the formulation of chocolate milk. When cocoa is added to milk, it results in a product that has a different pH level and composition, which can influence the stability and safety of the product post-pasteurization.

Unlike other dairy products, chocolate milk often undergoes additional processes, such as mixing with syrup that already has a lower pH. This can create an environment that is less conducive to bacterial growth, leading to a reconsideration of the immediate cooling requirement.

On the other hand, whole milk, cream, and skim milk are not typically exempt from this requirement due to their susceptibility to bacterial growth if not cooled promptly after pasteurization. Proper cooling for these products is crucial for maintaining quality and ensuring food safety, as they retain higher levels of nutrients and moisture, providing optimal conditions for spoilage organisms. Thus, the exemption for chocolate milk reflects its unique characteristics and processing methods, distinct from regular milk products.