Quality of raw milk in the highland tropics of Nariño, Colombia

Abstract

Introduction. The production and commercialization of raw milk in Nariño, Colombia, follows microbiological and compositional standards on which payment for quality is made. However, quality can be affected during its transport after milking. Objective. To describe the microbiological and compositional quality of raw milk in the highland tropic. Materials and methods. The study was carried out in seven municipalities in the department of Nariño, Colombia, during the rainy season between February and July of 2017. Two milk samples from the same milk can were collected, one after milking (farm; n = 10), and the second at the collection point (tank; n = 10). In each sample, the following variables were evaluated: height above the sea level of the collection site, aerobic mesophilic count (CFU), total coliform count (COL), milk temperature, fat (FAT), protein (PC) and total solids (TS). Results. The temperature of the milk was higher on the farm compared to the tank (30±0.68 vs. 23±0.87 °C, respectively). The aerobic mesophilic count was higher in the tank vs. farm (116,470 vs. 41,388 CFU ml-1, respectively). The temperature of the milk was negatively correlated with the distance and the transport time of the milk (-0.86 and -0.84, respectively). The compositional quality of the milk was not affected by transport conditions. Conclusion. In the high tropic conditions, the microbiological quality of raw milk was negatively affected by the increase in the aerobic mesophilic counts.

Factors affecting global quality of milk produced in a semi-arid Algerian steppe zone

“…Our data showed that the profile level of CTT and FAMT increase by sampling levels. Similarly data was found by Islam et al (2018) and Tobar-Delgado et al (2020). Likewise, a significant interaction for this germ was observed between the area and sample collection chain in raw and pasteurized milk samples (Mengstu et al, 2023).…”

“…Findings of the present study for density agree with Nyokabi et al (2021), and disagree with previously research when concerning FP. The present work revealed that fat, protein and total dray sec were affected by collection point; while Millogo et al (2010), Tobar-Delgado et al (2020 and Nyokabi et al (2021) didn't find any. PC varied between farm level/delivery unit, while the fat level and TDS revealed significant variation between farm, tank before and after cooling and tank dairy unit.…”

“…In Algeria, milk production is no exception to this rule, in most subjects, variations across the area and sampling point was documented (Kaouche, 2018;Meklati et al, 2023). In addition, avoiding or limiting the presence and subsequent growth of microorganisms in milk is an ongoing obstacle for those involved in milk production (Tobar-Delgado et al, 2020). In this order of idea and, to verify or disprove this hypothesis, our study fits.…”

“…Fat and proteins are involved both in the milk payment system for the quality and the cheese-ability of the latter. Some of these factors are related to the geographical origin (sampling area) (Lingathurai et al, 2009;Mhone et al, 2011;Gemechu and Amene, 2016;Skeie et al, 2019), season of collection (Celano et al, 2022;Dolango et al, 2021) and at different collection points from the farm to the processing unit (Millogo et al, 2010;Islam et al, 2018;Tobar-Delgado et al, 2020;Dolango et al, 2021;Nyokabi et al, 2021).…”

Caracterización higiénico-sanitaria de la leche bovina del departamento de Nariño

“…Varios microorganismos y sus toxinas afectan la calidad de la leche, cuya presencia está directamente relacionada con distintos factores, entre ellos, las condiciones inadecuadas de manipulación (7), la temperatura de almacenamiento(8,9), el grado de exposición de la leche a la luz y al oxígeno, la limpieza de los utensilios y equipos empleados en la cosecha de leche, los cambios estacionales (10), el estado del suelo y la salud animal (9,11,12). Las bacterias que llegan a la leche pueden ser o no patógenas, lo que de cualquier manera puede afectar la salud de los consumidores o deteriorar la calidad de la leche necesaria para la elaboración de productos derivados (13,14).…”