I don’t have a bull tank with a cooling plate, but my milk does reach 36°f within 60 minutes in this spring. One of the most important pieces of producing quality raw milk is rapid chilling. This process preserves a rich and creamy flavor, creates a longer shelf life and lowers the risk of pathogens. There is flash freezing, cooling plates and homemade salt water ice baths, but I prefer my natural spring. | SunStone Orchard & Rabbitry