After milk is pasteurized, it should be rapidly cooled to below what temperature?

The correct response emphasizes the importance of quickly cooling pasteurized milk to below 40 degrees Fahrenheit. This temperature threshold is crucial because it significantly inhibits the growth of any remaining bacteria that may survive the pasteurization process.

Pasteurization effectively kills most pathogenic organisms, but a few may remain. If milk is not cooled rapidly and is allowed to remain at higher temperatures, the remaining bacteria can multiply, which may compromise the safety and quality of the milk. Cooling to below 40 degrees Fahrenheit is essential to maintain the milk's freshness and to prevent spoilage, thereby extending its shelf life.

By slowing or stopping the metabolic activity of bacteria, further contamination and spoilage can be effectively controlled, ensuring the milk remains safe for consumption. The emphasis on rapid cooling is a vital component of food safety practices associated with dairy handling.