Subject: Transport and storage of milk and milk products

The factors affecting the condition of milk at the end of its stay in bulk storage are as follows: The temperature of the milk when put into storage; the bacteriological quality of the milk when put into storage; the state of cleanliness of the storage tank or silo and allied equipment at time of filling; the length of time the milk is held in storage, and each of these is dealt with individually. The current performance of incoming ex‐farm milk temperature is reviewed and the necessity to store milk at temperatures below 4d̀C where lengthy storage time is involved, is stressed. The general bacteriological condition of present‐day incoming raw supplies is discussed and emphasis placed on the importance of exploiting the potential advantages of bulk collection to the full. The importance of good management of bulk stored supplies is underlined and tank cleaning and milk agitation discussed. The more pressing problems in dairy products directly associated with raw milk quality are discussed in some detail and the need for more informative and relevant testing methods considered. Reference is made to the proposed DTF Survey on Raw Milk Quality and a strong appeal made for this to be supported in full by the industry.