Keep an eye on your cooler temperatures, as constant refrigeration temps from delivery through meal service is the "secret" to fresh-tasting milk. Record the temperature of milk at delivery & after.
Serve milk directly from refrigerated crates, coolers, thermal units or barrels. When served from an unrefrigerated vessel, milk carton temperatures warm to room temperature.
Serve milk between 35°F and 40°F during all meal service periods—this will ensure its delicious flavor and quality is superior!
Milk is perishable, and the shelf life of milk is reduced 50% for every 5-degree rise above 40°F.
Close drop-front or reach-in milk coolers between each meal serving period to keep the cold air in and to help keep your milk temperatures down. Do not overload coolers.
Just a few degrees temperature increase at meal service diminishes the quality and changes the flavor of the product—even if it's refrigerated again.
Look for doors that close tightly with secure gaskets and latches. Monitor milk equipment thermostats with in-cooler thermometers. Keep the coils, air filters & vents clean for proper air circulation.