The purpose of the cooling of raw milk is to extend the bactericidal phase to maximum. The process should last for three hours. During this time the number of microorganisms does not increase. During cooling and storage at a temperature of 4°С for 72 hours the number of microorganisms increases twice, however, if the temperature is 10°С this increase is 130 times more, and if the temperature is 15°С the increase is 70 000 times more. The process requires a quick and highly hygienic cooling which is successfully delivered by the DONI®Cool modules.