Evaluación de la calidad de la leche cruda producida en el Criadero Jersey Chugllin, Chimborazo

Abstract

This research was carried out at the breeding Jersey Chugllin, Chambo Canton, Chimborazo Province, with the aim of evaluating the microbiological and physicochemical quality of milk, studying the factors that affect the quality of the milk, and samples were taken once per week from the property's cooler tank. The results obtained of the microbiological quality for CBT (total number of bacteria) was 9775 ± 4418.568, for aerobic mesophilic microorganisms it was 26500 ± 12864.68 and for somatic cells it was 17.42 x 104 e3/cm3. On the other hand, when analyzing the physicochemical quality of milk we find results such as: 6.67 ± 0.132 for pH, 5:27:28 ± 0:27:56 H for reductase, 3.77% ± 0.021 for protein, 4, 75% ± 0.079 for fat, 5.041 ± 0.125% for lactose, 4.213 ± 0.073 mS/cm for conductivity, 9.48% ± 0.836 for non-fat solids and 1.030 ± 0.001 g/ml for density. With these values we can say that the milk produced by the Jersey Chugllin farm is of very good quality and is within the ranges stipulated by the NTE INEN 009 standard. To avoid contamination and excessive proliferation of bacteria, good milking practices must be carried out and subsequently reduce the temperature of the milk to 4 °C, at these temperatures there is no proliferation of bacteria and the milk is in perfect condition for transport. We must also take rigorous care in the udders of the cows to avoid the presence of mastitis since this disease is one of the most proliferating bacteria. Applying good milking practices with all the appropriate techniques, keeping the product at low temperatures and controlling mastitis in animals will help not to negatively affect the quality of the product.