§ 34003 Cream Heating And Cooling

• •When making cream from milk, you can heat it up to 165°F, but no hotter.
• •After heating, you must cool it down quickly to 50°F or colder.
• •Even after this heating and cooling, the cream still needs to be pasteurized later.

A dairy farm heats milk to make cream for selling in stores.

The farm can warm the milk to 165°F to separate the cream, but they must cool it down fast to 50°F or lower. Even after doing this, they still have to pasteurize the cream before selling it to make sure it’s safe to drink.