Strive for 35

We asked a selected group of middle school students (in January 2008) about school milk. Their response was "school milk is nasty!" Ask the students at your school to see what their perception of school milk is.

Are the students at your school saying the milk is "nasty"?
Do students say school milk tastes different from milk at home?
Do students think the milk is warm because it is served from a crate?

"Bone Chilling" Facts

How to "Chill Out"

	Today's children are at great risk of developing osteoporosis later in life
	This can be prevented when addressed during critical bone developing years
	Calcium is the key
	Children need more calcium than they are currently consuming
	Milk is the best drink for calcium
	Cold milk tastes best and increases milk consumption
	The shelf life of milk is reduced 50% for every 5 degree rise above 40 degrees
	Strive for 35° at every meal service

Cold Milk Facts

Cold is Cool – Milk Quality Checklist

Cooler Posters for Kitchen

	Evaluate your school's handling procedures and equipment
	Use milk thermometers to monitor milk temperatures – FREE KIT*
	Use and properly maintain appropriate milk storage equipment
	Add or replace barrels, coolers, glass-front merchandisers and crate bags to give milk its deserved recognition
	FREE EQUIPMENT*
	Add steps toward quality care as needed – FREE TIPS and SUPPORT
	Market appropriately to keep milk MOO…ving – FREE MATERIALS*
	Merchandise milk as the best beverage choice Use fun materials like cooler graphics to update equipment and showcase milk

*Limited time offer, limited quantities. Restrictions apply.

Who's Responsible for Milk Quality?

The Dairymen
Quality milk starts at the dairy farm. Dairymen provide quality care for their cows and ensure sanitary milking procedures are practiced according to state and federal regulations and are routinely inspected.

The Processor
Milk is lab tested and pasteurized for safety, then cooled and packaged adhering to strict federal, state and local laws. PMO (Pasteurized Milk Ordinance), HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) are among these standards.

The Storage Facility
The processor or distributor ensures appropriate holding temperatures and sanitation measures are followed to maintain product quality while in their care.

The Distributor
Maintains milk temperatures between 33° – 40° F during transport and limits milk's exposure to external elements.

The School's Foodservice
Maintains milk's safety and quality through product consumption.

Ten Tips to Serving Totally Cool Milk
	Check to be sure the temperature of the milk is always cold—keeping milk at its best quality and flavor. Strive for 35°F at all points of service.
	Milk should be delivered directly into refrigerated storage. Constant refrigeration from delivery through meal service is the secret to fresh-tasting milk. Check and record the temperature of milk when it is delivered, where it is stored and at the end of each meal service.
	Milk tastes best when it is served between 35°F and 40°F. Monitor milk temperatures daily and strive for 35°F at every point of service.
	Temperatures above 40°F compromises the quality of the milk being served to students. The shelf life of milk is shortened by a full 50% for every 5-degree increase in temperature over 40°F.
	Never serve milk from an unrefrigerated crate. Milk carton temperatures warm to room temperature and the milk loses flavor and quality in as few as 10 minutes. Serve milk to students directly from a refrigerated, cold cell or thermal unit.
	Allowing milk to warm even a few degrees at meal service diminishes the quality and changes the flavor of the product—even if it is re-chilled. Discard any unopened milk containers returned by students.
	Monitor milk equipment thermostats and be sure the equipment at your school is in the best possible working condition. Keep coils, air filters and vents clean. Be sure doors close tightly and gaskets and latches are in top condition.
	Monitor milk temperatures at the beginning and end of meal service every day. Serve milk between 35°F and 40°F to all students during all meal service periods.
	Close drop-front or reach-in cooler doors between meal serving periods. Do not overload coolers. All milk should be below chill line for best temperature and quality.
	Keep milk cold and clean in the walk-in cooler. Be sure cartons are clean and cooler temperature is 35°F. Rotate deliveries and always serve cartons on a first-in-first-out system.

Contact the Wisconsin Dairy Council and ask about milk thermometers, cold cell and thermal equipment available for your schools. For information call 1-800-383-9662.