Efeito do tipo de ordenha sobre a qualidade microbiológica do leite cru

Abstract

Milk has considerable nutritional value, provides proteins, vitamins and minerals for its consumers, has a high nutritional value. The microbiological quality of raw milk is directly related to certain factors, such as the environment, the health of the animals and the hygiene of the milking equipment and the milker; correct hygiene and maintenance play a crucial role for a final product with assured quality for the consumer. In this study, the possible effect of the type of milking, manual and mechanical, on the microbiological quality of raw milk was evaluated. For this purpose, a literature review was carried out with materials that discuss the type of milking and the microbiological quality of raw milk, resulting in a food suitable for consumption without risks to human health; the main parameters used in milk quality programs were considered (fat content, protein, total solids and somatic cell count) and the current normative instructions that ensure this quality.