QUALITY OF REFRIGERATED RAW MILK OBTAINED BY MILKING MACHINE AND MANUAL
DOI:
https://doi.org/10.5935/2238-6416.20130002Keywords:
mastitis, natural milk, TBC, type of milkingAbstract
The objective of this paper to evaluate the centesimal composition, SCC and TBC, of the cooled raw milk obtained from milking manual and mechanic in Sudoeste Goiano. Samples were collected from cooled raw milk at 87 dairy farms that performed manual milking and 55 propertieswith mechanic milking in the period December 2010 to February 2011. Electronics Analysis were performed at the Laboratório de Qualidade do Leite do Centro de Pesquisa em Alimentos da Escola de Veterinária e Zootecnia da Universidade Federal de Goiás. The experimental design was completely randomized with two treatments: one treatment of milk obtained by manual milking and the two treatment of milk obtained by mechanic milking. Statistical analysis was performed using the software SISVAR-UFLA, was used to test FISCHER 5% significance for the analysis of averages. In physico-chemical composition, lactose was the only component that varied according to the type of milking, and in the milk obtained by manual milking its concentration was higher
than that obtained by milking machine. High TBC cooled raw milk showed poor preservation of milk production at source. The SCC of milk milked manually if framed within the ceiling set by the legislation, however mechanically milked in milk SCC was highest. These results indicate the need for care hygienical-sanitary more effective, in order to prevent the incidence of mastitis in dairy herds in the region.
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