Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality

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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Egile Nagusiak: Iñiguez-Muñoz, Laura Elena, Valencia-Botín, Alberto Julián, Anaya-Esparza, Luis Miguel, Anzaldo-Ortega, Reyes Eduardo, Pliego-Sandoval, Jorge Enrique, Reyes-Nava, Luis Alberto, Méndez-Robles, María Dolores
Formatua: Online
Hizkuntza:spa
Argitaratua: Universidad de Sonora 2022
Sarrera elektronikoa:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1635
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spelling biotecnia-article-16352022-10-28T15:06:34Z Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality Leche cruda de vaca destinada a la elaboración de productos artesanales: calidad microbiológica y fisicoquímica Iñiguez-Muñoz, Laura Elena Valencia-Botín, Alberto Julián Anaya-Esparza, Luis Miguel Anzaldo-Ortega, Reyes Eduardo Pliego-Sandoval, Jorge Enrique Reyes-Nava, Luis Alberto Méndez-Robles, María Dolores Raw milk artisanal products official regulations sanitary quality Leche cruda productos artesanales normatividad calidad sanitaria 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. La leche cruda de vaca se utiliza como materia prima sin pasteurizar para la elaboración de productos artesanales; sin embargo, es necesario analizar su calidad antes de su transformación al producto final. El objetivo del presente estudio fue evaluar los parámetros de calidad de leche cruda de una Cooperativa de productores del municipio de Tepatitlán de Morelos, Jalisco, utilizada para elaborar productos artesanales con respecto a los límites fisicoquímicos y microbiológicos establecidos en la normatividad mexicana. Los factores de estudio del presente trabajo fueron tipo de ordeño y tratamiento que recibe la leche. El análisis de la calidad de las muestras recolectadas se efectuó acorde a metodologías oficiales. Respecto a la calidad microbiológica, los resultados de células somáticas, bacterias mesofílicas y organismos coliformes totales demostraron que la mayoría de las muestras no cumplen con los criterios establecidos. Contrariamente, los resultados del análisis fisicoquímico de la leche mostraron que el contenido de proteína, grasa, lactosa y sólidos no grasos se encuentran dentro de las especificaciones que dicta la normatividad. Los resultados reflejan la mala calidad microbiológica de la leche utilizada para la elaboración de productos artesanales; siendo esto la consecuencia de prácticas higiénicas deficientes durante la ordeña, almacenamiento y transporte. Universidad de Sonora 2022-09-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1635 10.18633/biotecnia.v24i3.1635 Biotecnia; Vol. 24 No. 3 (2022): Septiembre-Diciembre; 28-34 Biotecnia; Vol. 24 Núm. 3 (2022): Septiembre-Diciembre; 28-34 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1635/700 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0
institution Biotecnia
collection OJS
language spa
format Online
author Iñiguez-Muñoz, Laura Elena
Valencia-Botín, Alberto Julián
Anaya-Esparza, Luis Miguel
Anzaldo-Ortega, Reyes Eduardo
Pliego-Sandoval, Jorge Enrique
Reyes-Nava, Luis Alberto
Méndez-Robles, María Dolores
spellingShingle Iñiguez-Muñoz, Laura Elena
Valencia-Botín, Alberto Julián
Anaya-Esparza, Luis Miguel
Anzaldo-Ortega, Reyes Eduardo
Pliego-Sandoval, Jorge Enrique
Reyes-Nava, Luis Alberto
Méndez-Robles, María Dolores
Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
author_facet Iñiguez-Muñoz, Laura Elena
Valencia-Botín, Alberto Julián
Anaya-Esparza, Luis Miguel
Anzaldo-Ortega, Reyes Eduardo
Pliego-Sandoval, Jorge Enrique
Reyes-Nava, Luis Alberto
Méndez-Robles, María Dolores
author_sort Iñiguez-Muñoz, Laura Elena
title Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
title_short Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
title_full Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
title_fullStr Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
title_full_unstemmed Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
title_sort raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality
description 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.
publisher Universidad de Sonora
publishDate 2022
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/1635
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