Quality of milk produced by small and large dairy producers

Abstract

The aim of this study was to compare the microbiological and physicochemical quality of raw milk produced by small and large dairy producers in Paraná, Brazil. Samples of raw milk were collected from small (49) and large (21) dairy producers. Dairy farms were characterized by observation and application of questionnaires. The total bacterial count (TBC) was obtained by flow cytometry and Petrifilm® AC, while the somatic cell count (SCC) was obtained by only flow cytometry. The content of fat, proteins, lactose, and solids in the mil were determined by infrared. Differences were observed in the techniques employed by small and large dairy producers, which may have influenced the microbiological quality of raw milk. Milk contamination significantly greater in milk produced by small farmers, which is evident from the average TBC of 3.8 × 10 6 CFU/mL obtained from milk produced by small farmers as compared to the TBC of 1.5 × 10 4 CFU/mL obtained from larger dairy farms. Twenty-four (49%) small diary producers are no-compliant with the current standards for microbiological quality of refrigerated raw milk established by the law, while all larger producers were compliant with the standards. The average SCC of milk obtained from small producers was 2.2 × 10 5 SC/mL, while that of large milk producers was 3.9 × 10 5 SC/mL. Milk produced by small producers contained significantly higher fat, protein, lactose, and solids content. Milk produced by larger dairy farmers was mainly composed of lactose. In brief, the microbiological quality of milk from larger producers was higher, and SCC is proportional to the productivity. In addition, milk obtained from small dairy producers has a higher solid content. Key words: Somatic cell count, total bacterial count, composition, fat, protein ResumoO objetivo do presente trabalho foi comparar a qualidade microbiológica e físico-química do leite cru refrigerado produzido por pequenos e grandes produtores do estado do Paraná, Brasil. Foram avaliadas amostras de leite cru refrigerado, oriundas de pequenos (49) e grandes (21) produtores. A caracterização das propriedades foi realizada através da observação e aplicação de questionários. A Contagem Bacteriana Total (CBT) foi realizada por citometria de fluxo e em Petrifilm TM AC, a Contagem de Células Somáticas (CCS) por citometria de fluxo e os percentuais de gordura, proteína, lactose e sólidos totais por infravermelho. Foram observadas diferenças de tecnificação entre os pequenos e grandes produtores, o que provavelmente influenciou a qualidade microbiológica do leite cru. A contaminação do leite foi substancialmente superior no leite produzido por pequenos produtores, como demonstrado pelas médias de CBT 3,8 x 10 6 UFC/mL e 1,5 x 10 4 UFC/mL, respectivamente para pequenas e grandes propriedades.

Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk

“…Thus, it is expected that these microorganisms resistant to the pasteurization process in its vegetative and/or sporulated form. -PERES et al (2010) compared the resistance of filamentous fungi and yeast to rapid (72°C for 20 sec) and slow (65°C for 30 min) pasteurization, as well as boiling (98°C) of milk, found that the rapid pasteurization process was the thermal treatment showing the highest resistance index (72.18%) for the yeast and filamentous fungi strains that were tested. Boiling was in second place (15.89%) and slow pasteurization third (0.99%).…”

“…The dairy region of Castro, which includes the cities of Arapoti and Carambeí, from which originated the sample units of this work is characterized by high productivity of the herds, specialized properties and highly technified where raw milk usually has microbiological scores less than 10 CFU/mL (RIBEIRO JÚNIOR et al, 2015).…”

The main spoilage-related psychrotrophic bacteria in refrigerated raw milk

“…Each sample was collected from a different farm. These dairy farms were previously characterized (Ribeiro Júnior et al, 2015) and are part of the largest association of milk producers in southern Brazil. The milk produced on these farms is sent to the dairy company of the association for the production of noble dairy products and fluid milk.…”

Método Para Quantificação Dos Componentes Do Leite Utilizando Fotodetectores De Infravermelho Baseados Em Nanoestruturas

“…As quantidades de proteína e lipídios são influenciadas pela raça do animal e pela sua alimentação [8], por exemplo. Já a contaminação por microrganismos causa acidificação do leite e deterioração das proteínas e lipídios [15]. Além disso, é importante lembrar que há diferentes formas de adulteração do leite que afetam a sua qualidade e segurança para o consumo.…”

“…No caso da avaliação das condições higiênicas, os principais testes utilizados são: a Contagem de Células Somáticas (CCS), que indica a saúde das glândulas mamárias do animal, e a Contagem Bacteriana Total (CBT), cujo alto valor revela condições de higiene precárias na ordenha, armazenamento ou transporte do leite [15]. Para a quantificação dos componentes do leite, equipamentos baseados em técnicas de espectroscopia no infravermelho estão disponíveis no mercado e vêm substituindo métodos tradicionais que demandam tempo e reagentes químicos [17].…”