The Cold Chain



The most important factor in raw milk storage is something often referred to as the "Cold Chain." This aspect of risk management begins with the immediate, rapid cooling of milk after milking and continues through all the steps of dispensing, transport and storage.

At From the Field Farm, the moment the cows begin milking the milk is pumped through a chiller and the milk is cooled to 36 degrees Fahrenheit and it is held at that temp in a refrigerated stainless steel milk tank until bottling. The whole process from cow to cooler takes virtually seconds. This temperature is maintained at all times during storage on the farm, transport to drop-sites and storage at the drop-site itself. We strive in all circumstances ensure the cold-chain of our products is never broken and encourage our members to take similar precautions during transport and storage.

The most important factor in raw milk storage is something often referred to as the "Cold Chain." This aspect of risk management begins with the immediate, rapid cooling of milk after milking and continues through all the steps of dispensing, transport and storage.

At From the Field Farm, the moment the cows begin milking the milk is pumped through a chiller and the milk is cooled to 36 degrees Fahrenheit and it is held at that temp in a refrigerated stainless steel milk tank until bottling. The whole process from cow to cooler takes virtually seconds. This temperature is maintained at all times during storage on the farm, transport to drop-sites and storage at the drop-site itself. We strive in all circumstances ensure the cold-chain of our products is never broken and encourage our members to take similar precautions during transport and storage.

The most important factor in raw milk storage is something often referred to as the "Cold Chain." This aspect of risk management begins with the immediate, rapid cooling of milk after milking and continues through all the steps of dispensing, transport and storage.

At From the Field Farm, the moment the cows begin milking the milk is pumped through a chiller and the milk is cooled to 36 degrees Fahrenheit and it is held at that temp in a refrigerated stainless steel milk tank until bottling. The whole process from cow to cooler takes virtually seconds. This temperature is maintained at all times during storage on the farm, transport to drop-sites and storage at the drop-site itself. We strive in all circumstances ensure the cold-chain of our products is never broken and encourage our members to take similar precautions during transport and storage.

Milk also decreases in quality if it is too cold. You don’t want ice crystals in your milk.
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    During Transport

    Make sure to keep your raw dairy chilled during your commute home from the pick-up. Bring a cooler and either ice or ice packs with you when you pick up your milk each week.

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    Refrigerator Temp.

    The ideal goal for home storage is to hold milk between 35 and 38 degrees F. There must be no break in the cold chain.

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    Don't Forget!

    Promptly return bottle to fridge after use. Store milk in the coldest part of the fridge if possible. Try to avoid storing your milk in the door shelves, as this area tends to stay warmer.


Milk & Cream

10

DAYS

Cultured Butter

60

DAYS

Greek Yogurt

21

DAYS

Farmstead Ricotta

7

DAYS

Brine Aged Feta

90

DAYSwhen stored in brine

Turkish Halloumi

60

DAYSwhen stored in brine

Buttermilk & Whey

7

DAYS

Custard Ice Cream

21

DAYS