The aim of this study was to evaluate the effects of different storage conditions (12, 24, 36 and 48 h at
4e6 C and 8e10 C and 12 and 24 h at 13e15 C) on chemical and physico-chemical characteristics,
microbial growth and processing properties of raw bulk milk. Regardless of the temperature, cold
storage of milk increased the content both of calcium and phosphorus in the resulting
rennet-induced curd. Storage of milk at 4e6 or 8e10 C resulted in a significant impairment of the
rennet coagulation properties after 12 h of storage, particularly at 4e6 C. A significant decrease in
the creaming capacity of milk was observed in all storage conditions, particularly for milk stored at
13e15 C. On the basis of these observations, storage on farms at a temperature of 8e10 C, for
a period not longer than 24 h, is recommended.