Mastitis y calidad de la leche en bovinos lecheros.

Abstract

The objective of the bibliographic study was to describe the alterations caused by mastitis in milk. The collection of information was carried out using selection criteria with a minimum limit of 5 years ago and by compiling scientific bibliography from sites such as Scielo, Academia edu, Scopus, E-book, DSpace, academic Google, etc. It was determined that the greatest alterations that were reported were the presence of bacteria due to microbial contamination for the evaluated indicators where a statistically significant increase was obtained with respect to the primary link since the mean was >1x106ufc / ml, for the total microorganisms cultured at 30 ° C, 1x105ufc / ml and 1x103ufc / ml for total coliforms and coagulase positive Staphylococcus respectively. In milk with mastitis, the main alterations are related to the presence of Staphylococcus aureus, (311, 333 CFU / ml) and it has been related as a causal agent of outbreaks of foodborne diseases. Regarding the anatomy of the udder, it can be seen that the results of the investigations indicate width measurements of 18.79 ± 0.15 and 19.64 ± 0.15cm, and that when buying them with authors who have studied this variable, they affirm that Mastitis produces inflammation of the mammary quarters, some cows have pain to the touch and the milk is visibly altered by clots, scaling and sometimes blood. It is concluded that the alterations suffered by the milk when the cow presents mastitis, there is a decrease in the nutritional content, protein (3.12%), fat (3.77%), lactose content (4.14%) and production can be lost when it is delivered to companies that have higher quality demands.