A glass of fresh, cold milk can be a tasty treat, but it can also create illness if the milk had not been properly handled or chilled prior to drinking. It's important to prevent the growth of bacteria in milk, and one way to do so is to quickly chill the milk after it's been taken from the source. Bacteria in milk thrives at higher temperatures, so prohibiting bacteria growth by introducing the milk to a cold environment means you will get to safely enjoy a delicious glass of milk.
Filter any hair or other impurities from freshly squeezed milk, and place the filtered milk in a sealed jar. Specialty stores will sell cloth specifically for filtering milk. Cheesecloth can also be used for this process.
Immediately place the jar of filtered milk in a bath of iced water. This quickly chills the milk. The process of rapidly chilling milk greatly decreases the likelihood of spoilage.
After approximately one hour, test the milk to see if it is thoroughly chilled. If not, place it in a fresh bowl of iced water. When sufficiently chilled, place it in a refrigerator at 39.2 degrees Fahrenheit, or 4 degrees Celsius. The milk will remain good to use at this temperature for approximately one week.
Do not add warm milk to cold milk. This encourages bacteria growth.