Evaluation of psychotropic microorganisms throughout the steps of production, collections and transport of chilled raw milk

• Autor(a) principal: Strassburger, Alexandre Henrique
• Data de Publicação: 2022
• Outros Autores: Thaler Neto, André, Mendes, Rose Maria de Oliveira, Marafon, Fernanda, Costella, Marcelo Fabiano, Lajús, Cristiano Reschke, Mello, Josiane Maria Muneron, Onofre, Sideney Becker, Dalcanton, Francieli
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/28202
• topic: Laticínio; Refrigeração; Psicotrópicos.; Lácteos; Refrigeración; Psicotrópicos.; Dairy; Refrigeration; Psychotropics.

The objective of this study was to evaluate the count of psychrotrophic bacteria, the composition of the milk and the standard plate count (CPP) in the production links, starting from the rural property until the arrival of the milk to the industry. Fifty-five producers were selected, divided into four routes in the southwestern region of Rio Grande do Sul. A form was applied to the producers to assess the conditions of structure and hygiene in milking and obtaining milk. In the results, the hygiene item of the facilities presented the worst result for the psychrotrophic count. The results of the samples presented for the psychrotrophic count and the standard plate count in the steps followed varied by 1.5 log10UFC / mL and 0.6 log10UFC / mL, respectively. Even with an increase in psychrotrophic and CPP counts throughout the stages, there was no change in the composition of the milk that was delivered to the processing industry. It is important to define actions with the rural producer so that the raw material delivered to the industry arrives with the least possible quality change.