Category: Northern Dawn Dairy

Purpose of this page

To give you some ideas on milk cooling methods, when evaluating raw milk that you are going to use for you and your family.  We would love to have our customers informed about what they are drinking and using for their families. Here at Northern Dawn Dairy, we have tested our milk for temperature and find that it consistently meets the Utah Dairy code below.


There are various methods of chilling milk.  Some are better than others. Take a look at what Mary Jane Toth says.  She made a test of different ways to chill milk and the results. Utah Dairy Code asks for raw milk for drinking to be cooled to:





Cooled in bulk tank at least 40° in 30 minutes or less


Milk in small containers and placed in tubs of ice water.  Would be even better, if water circulated
  • 48° in 30 minutes
  • 42° in 60 minutes
  • 40°in 90 minutes


Water placed in small containers in a sink of 50° water and changed several times within the cooling time.  Again, this would be greatly improved if water was circulated.
  • 60° in 30 minutes
  • 52° 60 minutes
  • 50° in 90 minutes


 Milk chilled in a freezer
  •  66° in 30 minutes
  • 50° in 60 minutes
  • 43° 90 minutes
  • 40° in 105 minutes
We personally have consistently chilled our milk to 41° in 90 minutes


 Milk placed in small containers and placed in the refrigerator
  •  76° after 30 minutes
  • 67° in 60 minutes
  • 59° in 90 minutes
  • 55° in 120 minutes
  • 51° in 3 hours
  • 42° in 8 hours

My father told of ways people chilled milk back in the pioneer days, and how his mother chilled it.  I don't know that they tested the milk temperature since they likely had no way to do so.

Suspected Grade


A or B

Setting milk in spring or creek.  Note that these would be very cold and also moving

D or E

Setting milk in a cellar

D or E

My grandmother placed milk in a cool place on the north side of the house.  She set the jars of milk in a pan of cool water, with a cloth placed over it.  The cloth made a wick effect to cool from evaporation