A milk is carefully produced, processed and packaged in order to protect the safety of the consumer. Pasteurized milk can readily spoil and could cause foodborne illness if not properly protected.
Refrigeration is the single most important factor in maintaining the safety of milk.
By law, Grade A milk must be maintained at a temperature of 45oF or below. However, temperatures well below 40oF are necessary to protect the milk's quality. It is critical that these temperatures be maintained through warehousing, distribution, delivery and storage. Protecting Milk Remember temperature is the most important factor. If milk is allowed to warm above 45oF, discard it.