Characteristics of raw milk obtained by manual milking on farms located in the town

• Autor(a) principal: Silva, Francisca C. N. N.
• Data de Publicação: 2013
• Outros Autores: Ramos, Maria da Penha Píccolo, Fariña, Luciana Oliveira de, Saraiva, Sérgio Henriques
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/102
• topic: raw milk, mastitis, pathogens, manual milking; leite cru, mastite, patógenos

A field research has been carried out through questionnaires to analyze the hygiene quality parameters utilized on milk production on family farms in São Mateus. Espirito Santo (ES). The installations were found to be poorly maintained, not characterizing an environment favorable to milking. Most milking workers did not have healthy hygiene methods nor carry out periodical check up exams to prevent milk from becoming a medium of pathogenic agent transmission. Some animal hygiene was also lacking, reflecting ingrained negative cultural habits. Milking was performed very early in the morning, increasing the waiting time between milking and delivery of containers to transport the milk for the refrigeration tanks, thus favoring the multiplication of deteriorating bacteria. Cleaning and sanitization of the equipments and utensils used were considered critical points as well as the poor quality of the water in the properties, as the water springs were located near the septic tanks. Herd sanitary control periodicity carried out try the fanners was most cf the times not adequately done. eg., mastitis and ectoparasite control.