Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
Raw cow's milk is widely used as a raw material to elaborate artisanal products; however, it is necessary to analyze its quality before its transformation into the final product. The objective of this study was to evaluate the quality of raw milk from Tepatitlán de Morelos, Jalisco, used for th...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Online |
| 言語: | spa |
| 出版事項: |
Universidad de Sonora
2022
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| オンライン･アクセス: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1635 |
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| 要約: | Raw cow's milk is widely used as a raw material to elaborate artisanal products; however, it is necessary to analyze its quality before its transformation into the final product. The objective of this study was to evaluate the quality of raw milk from Tepatitlán de Morelos, Jalisco, used for the production of artisanal products concerning the physicochemical and microbiological limits established in Mexican standards. The factors studied in this study were the type of milking and the milk treatment. The quality analysis of the samples collected was carried out according to Mexican standards. Regarding microbiological quality, the results of somatic cells, mesophilic bacteria, and total coliform organisms showed that most samples did not comply with the limits established in Mexican regulations. In contrast, the results of the physicochemical analysis of the milk showed protein, fat, lactose, and non-fat solids content within the specifications established by regulations. The results reflect the poor microbiological quality of the milk used to elaborate artisanal products; this is the consequence of poor hygiene practices during milking, storage, and transportation. |
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