Temperature. Milk cooling is a critical component in maintaining milk quality standards. To comply with food safety regulation, dairy farm licence and export market requirements, milk must be cooled to 5°C or less within 3.5 hours of the commencement of milking. Suppliers must make every effort to ensure effective pre-cooling of milk through the plate cooler. Pre-coolers that deliver milk to the vat above 25°C place that supplier at risk of milk rejection. Milk will be rejected if it is equal to or above 25°C at time of collection, unless by agreement with Xxxxxxxx Cheese management. To maximise transport efficiencies, milk may be collected soon after milking even though milk may not be cooled to the expected temperature. Where a supplier’s milk collection is within 2 hours and 20 minutes from the completion of milking, milk may be pumped into the milk tanker at temperatures above 5°C of milking, subject to Xxxxxxxx Cheese sensory grading and applying the temperature assessment Graph 1 below. In applying the temperature assessment in Graph 1 below, tanker drivers will use the milking completion time displayed in the supplier’s milk room as the basis for calculation. Failure to clearly display accurate milking times may result in the supplier’s milk being rejected due to temperature non-conformance.
Appears in 8 contracts
Samples: Milk Supply Agreement, Milk Supply Agreement, Milk Supply Agreement
